#A classic soup which is still a great favorite. #
Clean chicken, and cut into quarters. Put into wok with giblets, chopped vegetables, peppercorns, bay leaf, parsley stalks, seasoning and water.
Bring to the boil. Reduce heat and simmer for 30 minutes. Strain and return stock to wok.
Discard the vegetables and giblets. Remove meat from chicken and cut into fine shreds.
Add undrained com to stock, and bring to boil. Simmer for 5 minutes.
Add chicken and cook for 1 minute.
Sprinkle with chopped parsley or chives. Serve hot.