4 chicken breast halves, skins removed
4 cups water
1/2 teaspoon salt
2 large potatoes, peeled, cubed
2 carrots, coarsely chopped
1/2 teaspoon chopped basil
3 cloves garlic, minced
1 (17 oz.) can creamed corn
1 (15 oz.) can tomato sauce
1/4 tsp. pepper

Combine first 3 ingredients in a Dutch oven. Bring to a boil. Cover and simmer over low heat for 45 minutes or until chicken is tender.

Remove chicken and cool then remove bones. Shred chicken into bite sized pieces. Add potatoes, carrots and basil to the broth in the Dutch oven and simmer til fork-tender. Add chicken, corn, tomato sauce and pepper.

Simmer for 15 minutes and serve hot.