Homemade Corn And Chicken Soup
|Stewing chicken||6 Pound, cut up (1 In Number)|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Ears of corn/16-ounce can cream-style corn||6 Medium|
|Uncooked egg noodles||1 1⁄2 Cup (24 tbs) (Old Fashioned)|
|Chopped celery||1 Cup (16 tbs)|
|Snipped parsley||2 Tablespoon|
In kettle mix chicken, onion, bay leaf, 6 cups water, 2 teaspoons salt, and 1/4 teaspoon pepper.
Bring to boiling.
Simmer, covered, 2 hours.
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.
Cube meat; set aside.
Skim fat from broth.
Discard bay leaf.
Bring broth to boiling.
Add corn, noodles, celery, and parsley.
Simmer, covered, till corn and noodles are barely tender, about 8 minutes.
Add meat; heat through.
Season to taste.