I love regional cooking. I did not realize when I was young that much of the food I grew up with was regional. I grew up in Lancaster, PA and the predominate cuisine in that area of the country is Pennsylvania Dutch. I made this Chicken Corn Soup recipe with my mother and grandmother, every year. The best time of year to make it is August, using fresh corn.

Boil one whole Chicken for about an hour with salt & pepper. Take out of pot and pick all the chicken off of the bones. Tear into small pieces. Skim the chicken broth that is left behind, so that it is fairly clear. While you are boning the chicken add veggies to the clear broth. (You can add a little bit of chicken stock seasoning such as Herb Ox Brand.)

Chop into small pieces – one onion and 5 – 8 stalks of celery – Simmer until tender. Add the chicken that you have taken off the bones.

Add 1 bag of frozen corn. If you can find white corn or fresh corn, that is best.

Add 3 finely chopped hard boiled eggs.

Cook a small bag of thin egg noodles in boiling water just until they are al dente’ – drain off water. Add noodles so that you have a thick soup, but not so much that it soaks up all the broth.

Add chopped parsley right at the end.