1 (20 ounce) can chicken broth
1/2 cup white wine
1 onion, diced
1 cup chicken broth
1 (4 ounce) can peeled and diced celery
2 cups water
1 (15 ounce) can whole kernel corn, undrained
2 bay leaves
8 slices white bread
In a large pot, combine broth, wine, onion, chicken broth, celery, water, corn, bay leaves and bread. Bring to a boil, reduce heat and simmer until all vegetables are tender. Remove from heat and stir in chicken.