Chicken Corn Noodle Soup

• 1 small chicken - about 3 lbs
• 3 quarts water or enough to cover chicken
• 1 medium onion - finely chopped
• 1-1/2 cups celery - finely chopped
• 1 sprig of parsley or 1 tsp. dried parsley
• 1-1/2 tsp. salt
• 1 tsp. pepper
• corn -2 cans or 16 oz. frozen.
• 12 oz. egg noodles

Preparation -
Cook chicken, covered, with all above ingredients except corn, and noodles for about 2 1/2 to hours. Remove chicken from broth. Skim visible fat from surface of broth. Add corn and noodles and cook for 15 to 20 minutes. Meanwhile, debone and remove the skin, fat, etc. from the chicken. Finely shred or chop the chicken and return it to the soup. Simmer for about 20 more minutes before serving.