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.