Combine first 4 ingredients in a large kettle. Bring to a boil, cover, reduce heat, and simmer 30 minutes or until chicken is tender.

 

Strain broth through cheese cloth, reserving broth and chicken. Bone chicken, cut into 1/2" pieces. Set aside.

 

Combine broth, corn and sliced celery in pan, bring to boil. Add reserved chicken and lime juice, cook over medium heat until soup is thoroughly heated. Serve hot.

 

Yields: 10 servings.