Pennsylvania Dutch Chicken Corn Soup - cooking recipe

Ingredients

10 -12 cups chicken stock
3 chicken breasts, cut into serving pieces
1 teaspoon salt
1/8 teaspoon black pepper
2 stalks celery, finely chopped
1/2 small onion, finely chopped
1 3/4 cups short wide egg noodles
1 cup fresh corn kernels or 1 cup frozen corn kernels
2 hard-boiled eggs, finely chopped
1 1/2 tablespoons chopped fresh parsley

Preparation

Bring to a boil in a soup pot: first 6 ingredients.
Skim the impurities from the surface.
Reduce the heat and simmer, covered, until the chicken is well cooked, about 1 hour (I used frozen breast that cooked in about 30 minutes).
Remove the chicken, shred the meat, and set aside.
(At this point you can remove the surface fat with a small ladle.) Bring the stock to a boil.
Stir in: Noodles and Corn.
Cook, stirring occasionally, until the noodles are tender but firm.
Stir in the shredded chicken along with: Eggs and parsley.
Ladle into warm bowls and serve with dinner rolls.