Chicken Vegetable Noodle Soup

6 c. Water
16 oz. Can low sodium chicken broth
5 lbs. Cut up chicken with bones (about 5 lbs) SKINNED
1/3 c. Chopped onion
1 bay leaf
16 oz. Can tomatoes cut up or 2 big fresh tomatoes cut up
(I use one fresh tomato and 1/4 c. Hot salsa)
2 small zucchini chopped
16 oz. Bag frozen corn or mixed vegetables
1 c. Cut up mushrooms
1 1/2 c. Uncooked noodles
In a large kettle combine water, chicken, onion, and bay leaf and pepper
to taste. Bring to boil, reduce heat. Cover, simmer about 1/2 hour. Remove
chicken. Skim off fat, add broth. When chicken is cool, cut meat off bones
and cube. Discard bones. Remove bay leaf from broth. Add tomatoes
(undrained), corn, zucchini and mushrooms to broth. Bring to boil, stir in
noodles, add chicken and reduce heat. Cover. Simmer until noodles are
tender and mixture is cooked through. Season with pepper.