1 cut up broiler/fryer chicken (2½-3 pounds)
2 quarts water
salt
2 8 ounce can tomato sauce (with tomato bits)
6 tiny, whole, white onions, peeled
6 small carrots, pared and cut (if necessary)
3 small stalks of celery, sliced diagonally
½ cup chopped, fresh parsley
1 bay leaf
1 8 ounce can whole kernel corn, drained

Place chicken in a kettle with a tight fitting cover. Add water and 1 tablespoon salt. Simmer, covered for 1½ hours (or until tender). Remove chicken and skim the fat from the broth. Stir in the tomato sauce, onions, carrots, celery, parsley and bay leaf. Cover and simmer for 30 minutes more (or until vegetables are tender). Meanwhile, remove skin and bones, leaving the meat in larger pieces. Add to the broth, along with the corn, when the vegetables are tender. Salt to taste. Heat thoroughly. Remove bay leaf and serve. Serves 6.