2 1/2 to 3 lbs. fryer chickens, cut up (I use all breasts)
8 c. water
1 tsp. salt
1 (30 oz.) can crushed tomatoes
5 lg. potatoes, peeled and cubed
1 lg. onion, chopped fine
3 stalks celery, chopped fine
1 tsp. parsley flakes
1 tsp. crushed dried basil
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. pepper
2 (16 oz.) cans whole kernel corn, drained
1 (16 oz.) can baby lima beans, drained

In an 8 quart stockpot combine chicken, water and the 1 teaspoon of salt. Bring to boiling; reduce heat and simmer, covered, until chicken is tender (about 50 minutes). Remove chicken from stock and refrigerate both overnight. In the morning, remove solidified fat from surface of the stock. Remove chicken meat from bones (discard skin and bones). Cut meat into bite sized pieces. Set aside.

Add to stock, crushed tomatoes, potatoes, onion, celery, parsley flakes, basil, oregano, (don't be shy with the spices), 1/2 tsp. salt, pepper, bring to boil. Reduce heat simmer, covered for 20 minutes (or until potatoes are tender).

Stir in chicken, corn and lima beans. Simmer for 20 more minutes. Add 1 to 2 cans chicken broth if soup is not "brothy" enough.