3 chicken breasts (boneless, skinless), cut into 3/4-inch cubes
2 cups baby carrots (not cut)
2 celery stalks, sliced 1/4-inch
5 small to medium potatoes, cubed 1/2-inch
1 medium onion, chopped
1 (15 oz.) can whole-kernel corn
1 tsp. salt
1 tsp. sage
1/2 tsp. pepper
3 (10 oz. ea.) cans cream of chicken soup
1 1/2 cups chicken broth

In a large soup pot combine all ingredients, stir well, cover and cook on stove top medium-low (my stove reads 4 on the dial) STIRRING EVERY 5 MINUTES until the carrots are tender (no mush), approximately 60 to 90 minutes.

Note: For a thicker stew, remove lid after 60 minutes.

Serve with garlic toast to mop up bowl!

Makes approx. 10 servings depending on the size of bowl.

Refrigerate leftovers, if you have any, because you'll want more.

Submitted by: Geoff G.