1 sm. chicken or 4-5 pieces
2-3 stalks diced celery
2 diced carrots
1 lg. diced onion
1 cube chicken bouillon (optional)
16 oz. can kernel corn, with juice or 1 pkg. frozen corn
2-3 c. wide egg noodles

In large pot or Dutch oven, stew the chicken in 2 quarts water for 45 minutes, or until done. Remove chicken from broth and season the water with the celery, carrots, and onion until cooked. Add deboned chicken to the vegetable broth. Add a little more water to the broth, along with a chicken bouillon cube, if broth isn't rich enough. Salt and pepper to taste. Add corn (including juice). Add the noodles and cook until tender. Serves 6-8.