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1 whole chicken 1 tsp. salt 2 chicken bouillon cubes 1 can whole kernel corn 2 10.5-oz. cans cream of chicken soup 1/2 bag medium egg noodles 1 tsp. pepper 3 hard boiled eggs (opt.) Place chicken in pot. Add salt, bouillon cubes, and enough water to cover chicken completely. Boil gently until chicken falls off bone; remove from pot and let cool. Put corn and soup in broth and continue to simmer. Debone chicken and return to broth with noodles. Bring to a boil and simmer on low-medium heat for 10 minutes. Add pepper and chopped eggs, if desired. Serves: 6 This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |