1 chicken
4 qts. cold water
2 1/2 c. fresh OR frozen corn
1 onion, chopped
1/2 c. celery, chopped
2 c. cooked noodles
2 cooked eggs, chopped
Salt
Pepper
1 tbsp. sugar
1/4 c. fresh parsley, chopped

Cook the chicken in the water for 1 - 1 1/2 hours until tender. Add a few carrots, celery or onion to flavor the broth.

Remove chicken and strain broth through a fine sieve. Take meat from bones and cut into bite-sized pieces. Set aside. Add corn to broth and bring to boil. (You may also add any other vegetables you like: baby lima beans, carrots and peas.)

Add chopped celery and onions and cook 5 minutes. Add cooked noodles, chicken meat, chopped eggs and cook gently for 5 minutes. Season with salt, pepper and sugar to taste. Stir in the chopped parsley and serve. Serves 10.

If you plan to freeze this soup, omit the chopped cooked eggs.