Ingredients

• 4 pound roasting chicken
• 14 cups water 
• 6 ounces medium-size flat noodles, uncooked
• 2 cans unsalted corn, drained
• 1 tablespoon dried parsley
• 1/4 teaspoon black pepper

Preparation

1. In a large pot over medium heat, cook chicken in about 8 cups water.  When chicken is cooked, remove from broth and cool. Reserve broth.
2. Cook noodles according to package instructions, but omit the salt. Drain and set aside.
3. Skim fat from chicken broth. 
4. Chop chicken into bite-sized pieces. 
5. Place chopped chicken, 6 cups reserved chicken broth, and 6 cups water in a 6-quart kettle. 
6. Add drained corn, cooked noodles, parsley, and pepper into kettle. Stir and simmer until hot.

Helpful hints

• Recipe analysis includes regular canned corn and unsalted chicken broth. Unsalted canned corn will reduce sodium to 101 mg per serving.
• Enjoy a 2 cup serving as a main entrée or reduce to 1 cup of soup as an appetizer or snack.
• A 2 cup portion provides 1 cup of liquid and 1 cup of solids.
• If you are on a lower protein diet use only half the chicken meat which is approximately 2 cups.