Serves: 7
Total Calories: 189
Place chicken in a large stockpot. Season with salt and pepper. add enough water to cover. Cook until chicken is tender and falls from bones. Remove chicken from stockpot, reserving broth. Cut chicken into small pieces, discarding skin and bones. Bring reserved broth to a boil. Add celery, onion, 2 tablespoons parsley, and corn. Cook 15 minutes or until tender. add chicken and noodles. Cook until heated through. Ladle into soup bowls. Sprinkle with chopped fresh parsley and hard-cooked egg.
This Chicken Corn Soup recipe is from the Recipe Hall of Fame Fresh from the Farmers Market Cookbook Cookbook. Download this Cookbook today.
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