4 cups chicken stock
12 ounces chicken thighs, skinned and boned
1 small onion, chopped
1 stalk celery, chopped
1 cup corn, white, canned
1 tablespoon dried parsley
2 cloves, whole
1 teaspoon salt
pepper
1 egg, hard cooked, chopped fine
1 cup egg noodles (optional)
Serving Size : 6
Bring broth to a boil. Cut the chicken into 1 inch pieces. Add the chicken, onions, celery, cloves and parsley to the broth. Lower heat and simmer for 15 minutes.
Add the corn, noodles, and crumbled hard-boiled egg. Turn heat up slightly and cook for another 7 to 10 minutes.
Per serving (excluding unknown items): 146 Calories; 7g Fat (46% calories from fat); 10g Protein; 9g Carbohydrate; 38mg Cholesterol; 1935mg Sodium