2 c. cooked chicken (cubed)
4 c. chicken stock
1 (10 oz.) pkg. frozen corn
1 c. water
1/4 c. onion, chopped
1 tsp. salt
1-2 c. very thin noodles
2 hard boiled eggs, peeled and chopped
1 tbsp. parsley

Combine chicken, stock, corn, water, chopped onions and salt. Bring to a boil. Add noodles. Cook on low heat, covered for about 15 minutes until noodles are soft. Stir in eggs and parsley before serving.

Submitted by: Jean Lackey