Chicken Rice, Potato And Corn Soup - cooking recipe

Ingredients

1 quart of home canned chicken or cook 1 stewing chicken and debone
5 pints chicken broth
1 pint water
3/4 tsp. marjoram
3/4 tsp. rosemary
1 tsp. salt
1/8 tsp. sage
1/4 tsp. garlic powder or 1 fresh garlic clove, minced
1 Tbsp. minced onion
1/2 cup rice (optional)
corn, to taste
potatoes, diced, to taste

Preparation

Mix chicken, broth, water, onion, and all seasonings in a 5 quart soup pot. Simmer for 1 hour. Add potatoes and corn (I use a pint of frozen corn and 6 - 10 potatoes, depending on their size). Simmer for another hour and then add rice. I usually simmer this soup all day so the flavors mingle together well.