Chicken Vegetable Soup

4 c broth

1 (28 oz.) can crushed

-tomatoes, undrained 1 (16 oz.) can diced tomatoes

-undrained 1 ( 10 oz.) can diced tomatoes

-and green chiles, undrained 1 sm Onion, chopped

3 sm Carrots, sliced

3 Celery ribs, sliced

1 Garlic clove, minced

3 To 4 cups cooked chicken

1 sm Zucchini, diced

2 ts Sugar

1/2 ts Salt

1/2 ts Pepper

4 bouillon cubes

2 tb All-purpose flour

1/4 c Water

Bring first 8 ingredients to a boil in a Dutch oven; cover, reduce heat, and simmer 30 minutes. Stir in chicken and next 5 ingredients.

Stir together flour and 1/4 cup water until smooth. Stir in chicken mixture, and bring to a boil. Cover, reduce heat, and simmer, Prep time: 15 minutes Cook: 38 minutes Typed in MMFormat by cjhartlin@email.msn.com Source: Southern Living Magazine March 1999