Makes about 5 gallons

4 lb. chicken
4 lb. carrots, diced
1 large stalk celery
4 lb. potatoes, diced
5 lb. onions, chopped
1 lb. English peas (fresh, frozen or canned)
2 lb. corn (fresh, frozen or canned)
1/2 gal (64 oz). tomato soup

Cook the chicken in a large stock pot of water and remove meat from bones;cut in small pieces.
Put the stock back on low heat.
Peel or scrub carrots and cut in small pieces; add to the stock.
Clean the celery and cut up; add to the stock.
Peel and dice the potatoes and add to the stock.
Peel and chop the onions; add them, the chicken, peas and tomato soup to the stock.
Add the corn last (if corn and peas are fresh, cook 15 or 20 minutes, being careful not to let it scorch).