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Submitted by: Kathy Blankenship from Flemingsburg, KY
Originally shared on the web 11/11/2021

1/2 c. butter
2 to 3 T. salt
1 T. chicken soup base
4-lb. whole chicken
4 to 6 potatoes, peeled and diced
1 sweet onion, diced
salt to taste
2 16-oz. cans seasoned pinto beans
15-oz. can corn
4 to 6 eggs, hard-boiled, peeled and chopped
Optional: small amount of sugar to taste
Garnish: saltine crackers

In a large stockpot, combine water, butter, salt and soup base; add chicken. Bring to a boil over high heat; reduce heat to medium-low. Simmer until chicken is cooked through, adding more water as needed. Remove chicken to a platter, reserving 4 to 6 cups broth in stockpot. Cut chicken into bite-size pieces, discarding bones and skin; return chicken to reserved broth in stockpot. Meanwhile, in a large saucepan, cover potatoes and onion with water; season with salt. Cook over medium-high heat until potatoes are soft, but still hold their shape well. Drain; add potato mixture to chicken mixture in stockpot. Stir in beans with liquid, corn with liquid, chopped eggs and sugar, if using. Mix well and heat through. Serve with saltine crackers. Serves 12 or more.