Easy Chicken Soup:
Cook 4-6 boneless skinless chicken breasts in 2 cans chicken stock or broth, adding 1-2 cans water, about 20-30 minutes on medium high heat. Reduce heat to low.
Add: 1 cup diced celery, carrots, onion, frozen shoe peg corn. Cook on low heat 1 hour. Check liquids, you may need to add a little dry chicken bouillon & water. I sometimes add either cooked noodles or rice before serving.