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CHICKEN CORN SOUP

19 May

Whole chicken

2-1/2 cups fresh or frozen corn

4 quarts cold water

2 hard-cooked eggs, chopped

Salt and pepper to taste

GF noodles, cooked

Cook noodles and drain.  Cook chicken slowly until tender, add salt and pepper.  Remove chicken, strain broth, cool and bone chicken.  Put corn in broth, add parsley.  Bring to a boil, boil for 5 minutes.

Add cooked noodles, cook for a few minutes.  Add eggs and chicken.

Adapted from a recipe by Phyllis Moore (my grandma!)

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