1 stewing chicken or 1 qt. chicken broth and young chicken breast
1 qt. potatoes, diced
1 qt. white corn
3 or 4 hard cooked eggs
1 tbsp. parsley or 2 sprigs of fresh
Salt and pepper

Cook chicken until tender. Remove from bone and dice; return to broth with potatoes and corn. Cook until potatoes are tender. Add eggs (chopped) and parsley. Serves 6 to 8.