Chicken Corn Soup

Here is another Civil War recipe using simple, readily available ingredients in the home.  A good hearty soup for the upcoming fall season.  Embellish this with cubes of squash, potatoes, and most definitely carrots.  I am of the firm belief that you cannot have chicken soup without carrots.

Chicken Corn Soup

1 stewing chicken, cut in pieces

1 cup diced celery

2 Tbsp. parsley

12 ears of corn, cut from cob

3 hard cooked eggs

Handful of noodles (optional)

Salt and pepper to taste

Wash chicken and place in kettle.  Add enough water to cover.  Boil until tender.  Remove chicken from broth and pick meat from bones.  Return meat to broth.  Add celery, parsley, corn and seasonings.  Add noodles (if desired).  Cook for 10 minutes.  Add chopped hard cooked eggs and cook for 5 more minutes.


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