Homemade Corn And Chicken Soup
|Stewing chicken||6 Pound, cut up|
|Water||6 Cup (96 tbs)|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Ears of corn/1 can of 16-ounce cream-style corn||6 Medium|
|Egg noodles||1 1⁄2 Cup (24 tbs), uncooked (Old Fashioned)|
|Chopped celery||1 Cup (16 tbs)|
|Snipped parsley||2 Tablespoon|
In kettle mix chicken, water, onion, bay leaf, salt, and pepper.
Bring to boiling.
Simmer, covered, 2 hours.
For fresh corn, with sharp knife make cuts through center of corn kernels in each row of ears.
Cut corn off cobs; scrape cobs.
Remove chicken from broth; cool.
Remove meat from bones; discard bones.
Cube meat; set aside.
Skim fat from broth.
Discard bay leaf.
Bring broth to boiling.
Add corn, Old-Fashioned Egg Noodles, celery, and parsley.
Simmer, covered, till corn and noodles are barely tender, about 8 minutes.
Add meat; heat through.
Season to taste.