2 whole chicken breasts
4 c. water
2 chicken bouillon cubes
4 carrots, cut up
2 med. potatoes, cut in sm. cubes
1 (15 oz.) can Hunt's tomato sauce Special
1 can cream of potato soup
Onion salt (dash)
Pepper to taste

Boil chicken breasts in water and reserve 2 or 3 cups broth. Cut and tear cooked chicken. Reserve for later. Add carrots and potatoes to broth and cook until tender. Add remaining ingredients and bring to boil. Simmer. Serve with corn bread.