2 whole chicken breasts
4 c. water
1/2 tsp. salt
2 med. potatoes, peeled & cubed
2 med. carrots, coarsely chopped
1 (17 oz.) can cream style corn
1 (15 oz.) can tomato sauce with tomato bits
1/4 tsp. pepper
Dash of sugar

Combine first 3 ingredients in a Dutch oven or large (2 gallon) pan and bring to boil. Cover, reduce heat and simmer 30-45 minutes or until chicken is tender. Remove chicken from broth, reserving 3 cups broth in Dutch oven (pan). Remove chicken from bones and cut into pieces; set aside.

Add potatoes and carrots to broth; bring to boil. Cover, reduce heat and simmer 10-12 minutes. Add chicken, corn, tomato sauce and pepper. Cover and simmer 15 minutes or until vegetables are tender, stirring occasionally. Yield 2 quarts.