Chicken Corn Soup

1. 1

   In 4-quart pan, cook the chicken in water until tender. Remove from pan.

2. 2

   Debone chicken and dice into small pieces. Return to pan.

3. 3

   Add celery, onion, corn and salt and pepper to taste.

4. 4

   Cook until corn is tender.

5. 5

   Bring chicken broth to boiling and add noodles (as many or as few as you like).

6. 6

   Just before serving, stir in sliced eggs and heat for 5 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.