4 c. cooked deboned chicken
2 c. potatoes, diced
2 pt. fresh or frozen corn
1 small onion, chopped
1/2 c. celery, chopped
salt and pepper

Add potatoes, corn, onion and celery to three quarts broth. May use 1/2 water and 1/2 broth. Cook until vegetables are done. Add chicken. Bring to a boil and serve. If using canned corn, add it when you add chicken.