Old Fashioned Chicken Corn Soup - cooking recipe

Ingredients

4 lbs chicken
4 quarts cold water
1 onion, chopped
1/2 cup celery, chopped
2 1/2 cups corn
2 hard-boiled eggs (diced or sliced)
1 tablespoon salt
pepper

Preparation

Cover chicken with water in large kettle. Cook slowly until tender(about 60-90 minutes). Add salt when water starts to boil.
When chicken is done, remove to cutting board until cool enough to debone.
While chicken is cooling, strain broth through a fine sieve.
Debone chicken and cut meat into bite-sized pieces. Set aside.
Add corn (frozen works fine)to broth and bring to a boil.
Add celery and seasonings.
Cook for 5 minutes.
Add chicken and eggs.
Cover and cook gently for 5 minutes.
NOTE: If you like noodles in your soup (I do)add them with the celery and seasonings.
SERVING SUGGESTION: Serve with Club Crackers and cubed Meunster Cheese (my favorite).
NOTE: This freezes well if you have not added noodles.