Pennsylvania Dutch Chicken Corn Soup

• 10 -12 cups chicken stock
• 3 chicken breasts, cut into serving pieces
• 1 teaspoon salt
• 1/8 teaspoon black pepper
• 2 stalks celery, finely chopped
• 1/2 small onion, finely chopped
• 1 3/4 cups short wide egg noodles
• 1 cup fresh corn kernels or 1 cup frozen corn kernels
• 2 hard-boiled eggs, finely chopped
• 1 1/2 tablespoons chopped fresh parsley

1. Bring to a boil in a soup pot: first 6 ingredients.
2. Skim the impurities from the surface.
3. Reduce the heat and simmer, covered, until the chicken is well cooked, about 1 hour (I used frozen breast that cooked in about 30 minutes).
4. Remove the chicken, shred the meat, and set aside.
5. (At this point you can remove the surface fat with a small ladle.) Bring the stock to a boil.
6. Stir in: Noodles and Corn.
7. Cook, stirring occasionally, until the noodles are tender but firm.
8. Stir in the shredded chicken along with: Eggs and parsley.
9. Ladle into warm bowls and serve with dinner rolls.

chicken, chicken breasts, salt, black pepper, stalks celery, onion, short wide egg noodles, fresh corn kernels, eggs, parsley

Taken from www.food.com/recipe/pennsylvania-dutch-chicken-corn-soup-101086 (may not work)