2 1/2 to 3 lb. chicken
3 lb. frozen corn
1/4 c. chopped celery
1/2 c. chopped onion
salt and pepper to taste
noodles (optional)
6 hard-boiled eggs, sliced

In 4-quart pan, cook the chicken in water until tender. Remove from pan. Debone chicken and dice into small pieces. Return to pan. Add celery, onion, corn and salt and pepper to taste. Cook until corn is tender. Bring chicken broth to boiling and add noodles (as many or as few as you like). Just before serving, stir in sliced eggs and heat for 5 minutes.