3 1/2 to 4 lb. chicken
2 qts. water
16 oz. bag frozen corn
2 (16 oz.) cans creamed corn
2 tbsp. chopped fresh parsley
1/2 c. chopped onion
3 hard-boiled eggs, chopped

Cook chicken in 2 quarts water until it easily comes off bones. Remove chicken from water. Add corn to water. Saute onion and add to corn and broth. Then add parsley and chopped eggs. Cook on low for 45 minutes. Remove skin and bone from chicken and chop into small pieces and add to soup for the last 20 minutes. For added flavor, add a can of chicken broth.