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.