2 1/2 to 3 lbs. chicken breast
6 c. water
2 med. tomatoes, chopped
1 onion, chopped
2 med. potatoes, cut into 1/2 inch slices
2 med. sweet potatoes or yams, cut into 1/2 inch slices
2 tbsp. instant chicken bouillon
1/4 lb. winter squash, pared, cut into 1/2 inch pieces
1 sm. hot chili, stemmed, seeded and chopped
2 tsp. salt
1/4 tsp. pepper
Snipped chives

Heat chicken, water, bouillon to boiling in Dutch oven, reduce heat. Cover and simmer 30 minutes, skim off fat. Add remaining ingredients, except chives. Heat to boiling, reduce heat. Cover and simmer until vegetables are tender, about 20 to 30 minutes. (Thicken with flour and water if desired). Garnish with snipped chives.