Richard'S German Chicken Corn Soup - cooking recipe

Ingredients

2 chicken breasts (skinless and boneless)
4 chicken leg and thigh quarters
6 hard boiled eggs, cut up
3 large potatoes, diced
2 or 3 large cans corn, with juice
2 or 3 chicken bouillon cubes

Preparation

Cover chicken with water and cook until tender.
Remove from pan and skin and de-bone the leg and thigh
quarters.
To broth, add rest of the ingredients and cook until potatoes are semi-soft. Add chicken and heat through.
This is a wonderful hearty soup. It freezes well and tastes great.