This soup freezes well so you get that homegrown corn taste any time of the year.
Ingredients
1 whole chicken
Water
Chicken stock
1 -2 eggs
As much sweet corn as you want (2-3 bags is a good place to start)
Thin noodles, optional (If you can find a homemade type noodle, they’re best. If you can’t find them, small egg noodles will work, too.)
Salt
Pepper
Preparation
1
Cook chicken in slow cooker with plenty of water. I usually fill mine 3/4 of the way full. I also often will cook the chicken overnight.
2
Pick all the meat, light and dark, off the bones.
3
Strain broth from slow cooker into a stock pot.
4
Add water to broth. Don’t add too much or you’ll lose the flavor. If you accidentally do add too much water you can balance it out with the chicken stock.
5
Add chicken and corn.
6
Bring to boil.
7
Drop in whole, uncooked egg(s) (in the shell). You’re basically going to hard boil these in the broth.
8
Allow mixture to cook for 5-10 minutes.
9
Remove egg(s). Shell and dice them. Return them to soup.
10
Add noodles until cooked al dente.
11
Taste and season with salt and pepper as needed.
