Chicken, Corn, & Noodle Soup

• 3 lbs whole chickens
• 4 cups celery, diced
• 2 cups onions, chopped
• 1 teaspoon salt
• 3 cups all-purpose flour
• 3 cups corn
• salt
• white pepper
• 1 tablespoon dried parsley

1. Fill a stock pot with enough water to cover the chicken, celery, and onion.
2. Simmer for 2 hours, until chicken falls from the bone.
3. Remove chicken and cool.
4. Set aside 2 cups of broth.
5. Chop chicken meat once cool and remove skin and bones.
6. Return meat to pot.
7. Mix flour, 1 tsp salt, and the 2 cups broth until the dough forms a ball - not all broth may be needed, return excess stock to pot.
8. Roll dough to approximately 1/4 inch thickness on a floured surface.
9. Cut into noodles.
10. Return broth to a boil.
11. Add corn and noodles to the boiling broth.
12. Cook 10 minutes, salt and pepper to taste.
13. Garnish with parsley and serve.

chickens, celery, onions, salt, allpurpose, corn, salt, white pepper, parsley

Taken from www.food.com/recipe/chicken-corn-noodle-soup-213665 (may not work)