Return to Chicken Recipes Index

Chicken Corn Soup

2 c. cooked chicken (cubed)
1/4 c. onion, chopped
1 (10 oz.) pkg. frozen corn
1-2 c. very thin noodles
2 hard cooked eggs, chopped
1 tbsp. parsley
4 c. chicken stock
1 tsp. salt
1 c. water

Combine chicken, stock, corn, water, onions and salt. Bring to a boil. Add noodles. Cook on low heat, covered for about 15 minutes until noodles are soft. Stir in eggs and parsley.