Chicken Corn Soup
4 cups chicken stock
12 ounces chicken thighs, skinned and boned
1 onion, chopped
1 stalk celery, chopped
1 cup white corn
1 tablespoon dried parsley
2 cloves, whole
1 teaspoon salt
1 hard cooked egg, chopped
1 cup egg noodles (optional)
Bring broth to a boil. Cut the chicken into 1" pieces. Add the
chicken, onions, celery, cloves and parsley to the broth. Lower
heat and simmer for 15 minutes.
Add the corn, noodles, and crumbled hard-boiled egg. Turn heat up
slightly and cook for another 7 to 10 minutes.