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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

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