Chicken, Corn, & Noodle Soup

This soup include some homemade noodles that are really tasty, however if you have leftovers they tend to disintegrate after a day or two sitting in the soup. The soup is still good after that, but the broth just becomes MUCH thicker.

• Ready In: 2 hrs 30 mins
• Serves: 8

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

Directions

1. Fill a stock pot with enough water to cover the chicken, celery, and onion.
2. Simmer for 2 hours, until chicken falls from the bone.
3. Remove chicken and cool.
4. Set aside 2 cups of broth.
5. Chop chicken meat once cool and remove skin and bones.
6. Return meat to pot.
7. 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.
8. Roll dough to approximately 1/4 inch thickness on a floured surface.
9. Cut into noodles.
10. Return broth to a boil.
11. Add corn and noodles to the boiling broth.
12. Cook 10 minutes, salt and pepper to taste.
13. Garnish with parsley and serve.