Chicken Corn Soup
Makes 8 servings.

1. Cut the chicken into quarters and place in stockpot. 
2. Set heat to moderate and cover chicken with water. 
3. Cook the soup for 1 to 1-1/2 hours or until chicken is done. 
4. Set aside the legs and breast for future potpie. 
5. Cut up the rest of the meat and return to stockpot. 
6. Mix the eggs, sifted flour and salt. 
7. Add the water to make the paste. 
8. Roll out very thin on floured board, roll up like jelly roll and slice across, very thin, with sharp knife. 
9. Measure about 1/2 cup of noodles and unroll them as you drop into the soup.
10. Boil in soup for 5 minutes. 
11. Next, add the corn and boil 3 minutes longer. 
12. Stir in raw eggs. 
13. Finely, add the parsley, salt and pepper. 
14. Serve with homemade bread.