Chicken Vegetable Soup

Three cans of stewed tomatoes (original flavor)
eight chicken breasts
4 large baking potatoes peeled and diced into chunks
one small bag of fresh baby carrots cut into chunks
1/2 bag of frozen green peas
2 cans of whole green beans (drained)
1/2 bag frozen butter peas or butter beans
1/2 bag frozen white corn
one whole sweet onion diced
one stick of sweet butter
one teaspoon of sugar
chicken bouillon

Cook chicken breasts in water and salt until done. Remove chicken and let cool. Strain broth and add to a very large pot!
Take chicken off bone if you have bone and cut into pieces, removing grissel and fat. Add to broth. Puree two cans of the stewed tomatoes and add to chicken and broth. Take the last can of stewed tomatoes and don't puree as fine leaving some chunks of tomatoes and add to chicken and broth.
Add rest of ingredients, adding enough chicken buillon to taste , not forgetting the real butter and the tsp. of sugar, and bring to a boil, turn heat down to med. high and simmer until potatoes and carrots are done.

Patricia