1 chicken
6 c. water
6 chicken bouillon cubes
1 tsp. Accent
1 tbsp. seasoned salt
2 lg. onions
6 carrots, sliced diagonally
1 bay leaf
2 (8 oz.) cans tomato sauce with tomato bits
1/2 c. snipped parsley
1 (8 oz.) can whole kernel corn

Cook chicken, water, cubes, Accent, salt, onion, carrots, celery and bay leaf. Bring to a boil. Reduce heat and simmer covered 1 1/2 hours. Remove bay leaf and chicken.

Separate chicken from bones. Return meat to pot. Add tomato sauce, parsley and corn.