Penna Dutch Chicken Noodle Corn Soup - cooking recipe

Ingredients

2 whole chicken breasts
1 can cream of mushroom soup
1 can chicken noodle soup
1 (46 oz.) can clear chicken broth
1 or 2 cans whole kernel corn
1 (8 oz.) pkg. noodles
4 hard-cooked eggs

Preparation

Boil chicken breasts.
Cook and remove bone.
Reserve the chicken broth.
Add mushroom soup, canned chicken broth and corn to reserved broth along with cut up chicken.
Add noodles.
Add dry parsley, celery flakes and minced onions to taste.
Add chopped hard-cooked eggs.
If too rich, add water to taste. Yields 6 quarts.