5-6 c. water
1 frying chicken, cut up
2 carrots, peeled
1-2 ribs celery
1 onion, peeled
1 bay leaf
2-3 carrots, peeled & diced
2 ribs celery, diced
1 sm. onion, diced
1 tbsp. chicken stock base
1/4 tsp. pepper
1/4 tsp. onion salt
1-2 drops Tabasco
Pinch basil or saffron
2 c. canned whole kernel corn, drained
Fresh parsley sprigs

Combine chicken, carrots, celery, onion and bay leaf with water in large saucepan. Cover and simmer for 1 hour, or until chicken and vegetables are tender. Cool. Remove chicken from skin and bones, chop and set aside. Discard skin and bones. Chop carrots and set aside. Reserve and strain 5 cups liquid for stock.

Combine carrots, celery and onion with reserved stock in large pot, adding chicken stock base, pepper, onion salt, Tabasco and basil or saffron. Cover and simmer over low heat for 20 minutes, or until vegetables are almost tender.

Add corn and reserved chicken and carrots. Cover and simmer for 15 minutes. Add additional seasonings if desired.

Garnish each serving with a parsley sprig. Makes 6 servings.