Pennsylvania Dutch Chicken Corn Soup - cooking recipe

Ingredients

3 1/2 lb. cut up chicken
20 c. water
3 sprigs parsley
1/2 tsp. pepper
1/2 tsp. thyme
2 oz. noodles
2 eggs, boiled and chopped
2 stalks celery with leaves
2 Tbsp. parsley
10 oz. frozen lima beans
1 bay leaf
1 1/2 tsp. salt
2 sliced onions
10 oz. pkg. frozen corn

Preparation

In Dutch oven, combine chicken, water, parsley, onions, bay leaf, salt, pepper and thyme.
Bring to a boil, reduce heat, cover and simmer for 1 hour or until chicken is tender.
Remove meat from bones and return to broth.
Bring to a boil and cook lima beans 5 to 10 minutes.
Add corn and noodles.
Simmer 7 minutes or until noodles are tender.
Discard bay leaf.
Stir in eggs and parsley.
Adjust seasonings.