1 (5 to 6 lb.) ready-to-cook stewing chicken, cut up
6 c. water
1/3 c. chopped onion
2 tsp. salt
1/4 tsp. pepper
1 bay leaf
6 med. ears corn
1 1/2 c. uncooked homemade noodles
1 c. chopped celery
2 tbsp. snipped parsley

In large kettle, combine chicken, water, onion, salt, pepper, and bay leaf. Bring to boiling; simmer, covered, about 2 hours, or until chicken is tender. Meanwhile, with sharp knife, make cuts through center of corn kernels in each row of the ears. Cut corn off cobs; scrape cobs. (Should equal 2 cups corn.)

Remove chicken from broth; cool and remove meat from bones. Cut chicken into bite-size pieces; set aside. Skim excess fat from broth. Discard bay leaf. Bring broth to boiling. Add corn, homemade noodles, celery, and parsley. Simmer, covered, about 8 minutes or until corn and noodles are barely done.

Add chicken and heat through, about 5 minutes. Season with salt and pepper. Makes 8 servings.

NOTE: One 1-pound can cream-style corn may be substituted for fresh corn.