Chicken Corn Soup

Recipe courtesy of Pam Orr, Hagerstown, Md.

  • 1.0 stewing chicken
  • 0.333 cup onion
  • 1.0 bay leaf
  • 1.0 teaspoon cumin
  • salt, to taste
  • black pepper, freshly ground, to taste
  • 3.0 cans corn
  • 2.0 cans cream-style corn
  • 2.0 tablespoons parsley
  • 2.0 cans mushrooms, undrained
  • 6.0 bouillon cubes
  • 2.0 cups noodles

Combine chicken, onion, bay leaf, cumin, salt and pepper. Cover with water and simmer two hours. Remove meat from bones. Discard bay leaf, return meat to pot. Add corn, creamed corn, celery, parsley, mushrooms and bouillon cubes. Heat through. Add uncooked noodles. Serve when noodles are cooked.