(original recipe below)
4 chicken thighs - cover with water 3/4 way up 2nd size saucepan
Bring to boil and simmer for 1 hour.
Remove skin off thighs and chop them up and add:
1 grated carrot
1 grated potato
2 sticks of celery diced
1 onion diced
2 chicken cubes
1 375 gram can cream corn
1 tin chicken soup
Salt if required.
Method:
Add all ingredients and simmer for 30-45 minutes or until vegetables are cooked.