Chicken Corn Soup

 

1 chicken (stewing)
1/3 cup onion
bay leaf
1 teaspoon cumin
salt
pepper
3 cans corn
2 cans creamed corn
1 cup chopped celery
2 tablespoons parsley
2 cans mushrooms, undrained
6 bouillon cubes
2 cups noodles, uncooked

Combine chicken, onion, bay leaf, cumin, salt and pepper. Cover with water and simmer two hours. Remove meat from bones. Discard bay leaf, return meat to pot. Add corn, creamed corn, celery, parsley, mushrooms and bouillon cubes. Heat through. Add uncooked noodles. Serve when noodles are cooked.

- Recipe courtesy Pam Orr, Hagerstown, Md.