Chicken Corn Noodle Soup


1 small chicken - about 3 pounds
3 quarts water
1 medium onion - finely chopped
1 1/2 cups celery - finely chopped
1 sprig of parsley or 1 teaspoon dried parsley
1 1/2 teaspoon salt
1 teaspoon pepper
corn - either from about 6 large ears fresh corn, or 2 cans or 16 ounce
12 ounce egg noodles
1 can chicken broth (College Inn, Swanson or similar)


Cook chicken, covered, with all above ingredients except corn, canned broth,
and noodles for about 3 hours. Remove chicken. Skim visible fat from surface of
broth, then add corn and noodles and cook for 15 to 20 minutes. Debone and remove skin, fat, etc. from chicken. Finely shred or shop cooked chicken and return to soup. Add can of chicken broth. Simmer about 10 more minutes before serving.

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