1 lg. chicken
1/2 lb. cooked bacon, cut up sm.
3 tbsp. bacon grease
1 c. chopped celery
1 c. chopped onions
1 grated carrot
3 cans creamed corn
1 can whole kernel corn
2 chicken bouillon cubes
1 tbsp. sugar
Salt & pepper to taste
1 lb. noodles
Parsley (opt.)

In a large pot, cover 1 large whole chicken with water and boil until done. Separate bones and save rest. In fry pan, cook bacon and save 3 tablespoons grease. Add chopped celery, onions and grated carrot to fry pan with grease and saute until tender. Add to broth from chicken; cut up chicken, onion-celery-carrot mixture, corn, creamed corn, bouillon cubes, bacon, salt and pepper and sugar. Bring to a boil. Add noodles and cook until done. Add parsley, if desired.