CHICKEN, CORN, & NOODLE SOUP

Steps:

• 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.