Chicken Corn Soup - cooking recipe

Ingredients

4 to 6 lb. roaster chicken
6 c. water
6 c. chicken broth
1 lb. yellow corn
1 lb. white corn
1 Tbsp. dried parsley
1/2 lb. medium egg noodles
salt and pepper to taste

Preparation

Cook chicken in water; cool.
Remove chicken from broth. Remove fat.
Chop chicken into small pieces.
Place chopped chicken, water and broth in 6-quart kettle.
Add corn and parsley to chicken.
Crumble noodles into kettle and salt and pepper to taste.
Simmer until hot.