Chicken Corn Soup

I got this out of an authentic civil war cookbook.

• Ready In: 2 hrs 30 mins
• Serves: 4-8

Ingredients

• 1  roasting chicken, cut in pieces
• 1  cup  diced celery
• 2  tablespoons parsley
•  salt & pepper
• 12  ears corn, cut from cob
• 3  hard-cooked eggs
•  noodles (optional)

Directions

1. Wash chicken & place in kettle. Add enough water to cover. Boil until tender. Remove chicken from broth & pick meat from bones.
2. Return meat to broth. Add celery, parsley, corn & seasonings. Add noodles(if desired).
3. Cook for 10 minutes.
4. Add hard-cooked eggs & cook for 5 more minutes.