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“Hearty and filling, this recipe comes from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947”
READY IN:
3hrs 15mins
SERVES:
8
YIELD:
1 batch
UNITS:
US

Ingredients Nutrition

Directions

  1. Place chicken, salt, onion, bay leaf, parsley and water in large stockpot.
  2. Simmer chicken for 3 hours or until tender.
  3. When chicken is tender, lift from broth, remove bones and shred meat.
  4. Skim stock.
  5. Cook oodles for 15 minutes in this stock.
  6. Score and scrape corn from cobs and add to stock ten minutes before noodles are done.
  7. Add chicken and heat.
  8. Just before serving, add chopped eggs.

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