3 1/2 lb. stewing chicken
3 or 4 c. water
2 cans corn
1/2 c. chopped celery
3 carrots, chopped
1 tsp. salt
1 sm. onion, chopped
1/2 c. egg noodles, broken
2 hard boiled eggs, chopped
2 chicken bouillon cubes

Cook chicken and salt with water until tender. Separate chicken from broth and remove from bone. Cut up into bite size pieces. Put chicken back into broth and add vegetables and noodles. Cook for 45 minutes on low heat. Add eggs before serving.