Pennsylvania Dutch Chicken Corn Noodle Soup

• 1 whole chicken
• 2 large carrots
• 2 medium onions
• 3 celery ribs
• 1 bunch fresh parsley or 1/8 cup dried parsley
• 12 ounces frozen corn
• 0.5 (6 ounce) package wide egg noodles
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

1. Rinse chicken and place in large pot and cover with water.
2. Add salt.
3. Bring to boil, reduce heat and simmer for 1 1/2 hours.
4. Slice celery and carrots and chop the onions and parsley.
5. Remove chicken and set aside to cool.
6. Add celery, carrots, corn and onion.
7. Remove chicken meat from bone. Discard bones and skin and add meat to the pot.
8. Bring back to boil and simmer for 20 minutes.
9. Add egg noodles and chopped parsley.
10. Bring back to boil and simmer for 10 minutes.
11. Turn off heat and allow to sit for 15 minutes.
12. Add addional water if needed to desired consitency.
13. Add additional salt to taste if needed.
14. Enjoy.

chicken, carrots, onions, celery, parsley, corn, egg noodles, salt, ground black pepper

Taken from www.food.com/recipe/pennsylvania-dutch-chicken-corn-noodle-soup-147343 (may not work)