3-4 lb. chicken
4 qts. cold water
1 tsp. salt
7 c. corn
Scant 1 c. broken up noodles
1 sm. cut-up onion (optional)
3 hard-cooked eggs
Parsley and pepper

Cook whole chicken until tender. Remove chicken from broth (discard skin, bones, etc.) and cut in bite-size pieces (then return to broth). Add onion and corn. Cook 15 minutes. Add broken noodles. Cook another 10 to 15 minutes. Add chopped eggs and parsley after cooked. Makes 1 gallon, 16-20 servings. Enjoy. Good luck!

ORIGIN: Pennsylvania Dutch.