8 cups water
3 lbs chicken (I never use this much chicken)
1 cup onion
1 cup celery
1-3 cloves garlic
1/4 tsp salt
36-48 oz tomato juice
4 cans creamed corn
3-6 chopped potatoes
2+ tbsp mustard
1+ tbsp Worcestershire sauce
1+ tsp chili powder (to taste)

Combine water, chicken, onion, celery, garlic, and pepper. Bring to a boil, then simmer for about an hour. Pull out the chicken, remove meat from the bones, dice, and then return meat to the pot. Stir in the remaining ingredients, bring to a boil, and then simmer for at least 30 minutes.

This makes a lot of soup, but it freezes well. Go straight from the freezer onto the stove to reheat. (It sometimes separates unattractively if you thaw it first)