5 to 6 chicken leg quarters
10 to 12 small potatoes
1 bag frozen corn
4 hard boiled eggs
Another bag of corn
Some parsley flakes
Some salt and pepper
3 chicken bouillon cubes ()

Cook chicken parts in large kettle. When done, remove chicken from broth and set aside to cool off and then remove from bones. Cook potatoes (after peeling and cutting into small pieces) in water used to cook chicken. Add corn and diced eggs to potatoes, along with parsley flakes and a little salt and pepper. Add the chicken to all this and simmer for about 20 minutes. Yields: alot of soup. () Bouillon cubes may be added for a richer flavor.