Chicken Corn Soup

(this makes a big cold packer or stockpot full)

1 qt plus large handful chicken (the meat from 2 chickens)
8 qt corn, cut from the cob
Double handful chopped hard cooked eggs
Broth and fat from the 2 chickens
1/2 large package noodles

The recipe card for this just said, “Girl Scout Recipe.” But there were no instructions for what to do with the ingredients! When I commented, Donna said, “Well, it’s the Simpson family — whaddaya expect?”

Odessa says you boil the chickens and then take the meat off the bones and discard the carcasses. Bring the broth to a boil and simmer the corn, noodles, and parsley until the noodles are done. Stir in the hard-boiled eggs just before serving.

If you freeze, this, don’t add the eggs until you thaw and reheat it.