- 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
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.
To use leftover turkey or chicken...
Pour about 6 to 8 cups chicken stock or 3 to 4 cans lowfat canned chicken broth, such as College Inn, into a stock pot. Add cut up chicken or turkey. Add diced onion, celery, parsley and seasonings to the chicken broth and cook for about 5 minutes. Add the noodles, and cook over medium heat for about 10 minutes or until the noodles are soft. Add the corn and cooked chicken or turkey and cook until all ingredients are heated through.