Amish Chicken And Corn Soup - cooking recipe

Ingredients

1 whole chicken
1 bay leaf
1 gal. chicken stock
2 carrots, diced small
3 stalks celery, diced small
1 large onion
1 tomato, diced small
1 large potato, cubed small and cooked
1 (16 oz.) can whole kernel corn
2 cloves garlic
2 Tbsp. dried thyme
2 Tbsp. dried basil
salt and pepper

Preparation

In chicken stock, place 1 whole chicken and bay leaf.
Simmer 2 hours until chicken starts to fall off bone.
Saute separately until tender-crisp the carrots, celery, onion and garlic in small amount of oil.
After the appropriate time, remove chicken and remove meat from carcass.
Add vegetables to stock.
Add tomatoes, corn, herbs, salt, pepper and potato.
Return meat to stock. Thicken slightly with cornstarch and water.
Makes 1+ gallons.