Chicken Corn Soup

3 1/2 Pound Stewing Chicken,	1 Small Onion, Chopped
-With Bone	1 Cup Carrots, Sliced (optional)
3 Or 4 Cups Water	1/2 Cup Noodles, Broken
1 1/2 Pint Corn	1/2 Cup Green Beans
1/2 Cup Celery, Chopped	1 Chicken Bouillon Cube, Optional
1 1/2 Teaspoon Salt

Cook chicken and salt with water till tender. Separate chicken from broth and cut into small pieces. Cook chicken with vegetables and noodles in broth for about 30 minutes on low burner after boiling. Add eggs and serve very hot. You may have to add more water for broth. For extra flavor you can add your bouillon cube to your broth while cooking.

Recipe - Calla Ferre

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