Chicken, Corn, & Noodle Soup

1. 1

   Fill a stock pot with enough water to cover the chicken, celery, and onion.

2. 2

   Simmer for 2 hours, until chicken falls from the bone.

3. 3

   Remove chicken and cool.

4. 4

   Set aside 2 cups of broth.

5. 5

   Chop chicken meat once cool and remove skin and bones.

6. 6

   Return meat to pot.

7. 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. 8

   Roll dough to approximately 1/4 inch thickness on a floured surface.

9. 9

   Cut into noodles.

10. 10

    Return broth to a boil.

11. 11

    Add corn and noodles to the boiling broth.

12. 12

    Cook 10 minutes, salt and pepper to taste.

13. 13

    Garnish with parsley and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.