One 4 pound chicken
1 teaspoon salt
10 ears of sweet corn
1 onion, chopped fine
1/2 cup chopped celery and leaves
1/4 teaspoon pepper
2 hard boiled eggs, chopped
1 tablespoon chopped parsley
Method
Disjoint chicken; place in kettle. Add 4 quarts cold water; bring to a boil. Reduce heat; simmer until chicken is tender, adding salt during the last 30 minutes of cooking.
Remove chicken from broth; cool. Strain broth through fine sieve; pour back into kettle. Remove chicken from bones; add to broth. Cut corn from cob; add to broth. Add onion, celery and pepper; cook until corn is tender. Add eggs and parsley; simmer for 8 minutes.
Subject: CHICKEN CORN SOUP 
