Chicken, Corn, & Noodle Soup - cooking recipe

Ingredients

3 lbs whole chickens
4 cups celery, diced
2 cups onions, chopped
1 teaspoon salt
3 cups all-purpose flour
3 cups corn
salt
white pepper
1 tablespoon dried parsley

Preparation

Fill a stock pot with enough water to cover the chicken, celery, and onion.
Simmer for 2 hours, until chicken falls from the bone.
Remove chicken and cool.
Set aside 2 cups of broth.
Chop chicken meat once cool and remove skin and bones.
Return meat to pot.
Mix flour, 1 tsp salt, and the 2 cups broth until the dough forms a ball - not all broth may be needed, return excess stock to pot.
Roll dough to approximately 1/4 inch thickness on a floured surface.
Cut into noodles.
Return broth to a boil.
Add corn and noodles to the boiling broth.
Cook 10 minutes, salt and pepper to taste.
Garnish with parsley and serve.