Chicken And Corn Soup
|Broiler fryer||3 Pound, cut up|
|Water||1 1⁄2 Quart|
|Ground black pepper||1⁄2 Teaspoon|
|Onion||1 Medium, sliced|
|Celery leaves||1 , chopped|
|Corn kernels||2 Cup (32 tbs) (Cut From Fresh Ears About 6)|
|Hard cooked eggs||2 , chopped|
1. Put the chicken, water, salt, pepper, onion, celery, and parsley in a heavy kettle or Dutch oven. Bring to a boil, cover, and simmer for 1 hour, or until the chicken is tender.
2. Remove the chicken from broth. When cool enough to handle, discard skin and bones and cut the chicken meat into bite-sized pieces. Reserve. Strain the broth and return to the kettle.
3. Bring to a boil and add the reserved chicken and corn and cook for 5 minutes. Stir in the eggs.