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2 large chicken breasts
2 cans Campbell's chicken
1 1/2 cans water (use soup
cans to measure)
3 potatoes, cubed
1 onion, chopped
1 large can stewed tomatoes
1 (10 oz.) pkg. frozen baby
lima beans
1 large can white corn
salt and pepper to taste
1 tsp. sugar
2 slices bacon

Fry bacon; brown chicken breasts in bacon fat. Drop
into soup mixture. Put bacon slices on top of chicken in soup
mixture. Cook on low for about 2 hours. Remove bacon and
discard. Remove chicken from soup. After removing bones from
chicken, chop chicken and return to soup.
This soup is better the 2nd day.

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