CHICKEN CORN SOUP
2 lbs of chicken
8 med size potatoes
2 12oz bags of egg noodles
2 8oz bags of white corn
4 hard boiled eggs
Parsley, minced onions,
salt and pepper to taste.
Cook your chicken in large soup kettle of water
(use enough water to completely cover chicken)
and remove from bone.
Add the chicken without the skin back into the broth along with your potatoes.
Cook for about 20 minutes on medium heat.
Add salt, pepper, minced onions and parsley.
Next add your noodles, corn and eggs.
Cook on medium low heat for another 45
minutes.
Don't over cook the noodles will get very starchy.
Enjoy. :-)
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