1 stewing chicken, about 5 pounds
1/2 c. noodles
1 c. fresh corn
1 c. chopped celery
2 eggs, beaten or chopped hard boiled eggs
1 tsp. chopped parsley
Pepper to taste
Chicken broth
1 sm. onion

Cut up the chicken and cook in broth to cover until tender. Set aside the chicken broth for future use. Cut up all the meat. Strain the broth. Return meat and broth to kettle. There should be a quart or more of the broth.

To make noodles: 1/4 tsp. salt Flour to stiffen 1 tbsp. cold water

Mix eggs with flour and salt. Add water to make a paste. Roll out very thin on floured board. Roll up like a jelly roll and slice very thin with a sharp knife. Bring soup to a boil. Measure about 1/2 cup noodles and unroll as they are dropped into the soup. Boil 5 minutes. Add corn, cook 3 minutes longer. Stir in the eggs. Raw eggs add more flavor, but use hard boiled eggs if you prefer. Add parsley and seasonings.