Chicken Soup - cooking recipe

Ingredients

1 (2 1/2 to 3 lb.) broiler-fryer, cut up
1 Tbsp. salt
1/2 c. margarine
1 qt. hot water (about)
1 large potato, peeled and cubed
1 medium onion, coarsely chopped
2 (17 oz.) cans cream-style corn
1 (28 oz.) can tomatoes
1/2 tsp. pepper
2 chicken bouillon cubes

Preparation

Combine chicken, salt, margarine and water in large kettle. Cook until chicken is tender.
Remove chicken from broth.
Cool and remove from bones.
Set aside.
Add potato and onion to broth. Cook until tender.
Add chicken and remaining ingredients to broth.
Simmer 30 to 40 minutes, stirring occasionally.