Real Lancaster County Chicken Corn Soup

                                                                               

1 whole Perdue Oven Stuffer Roaster at least 5 Lbs.
1 LARGE cooking pot
Put chicken in pot & cover with water at least 2 inches over chicken. Add 1 tsp. salt. Bring to a boil, lower heat & cook about 1 & 1/2 hours or until chicken is done. Remove chicken from pot & let cool. While cooling put into your chicken broth from the above step add the following.

2 large onions chopped
4 Ribs of celery chopped
3 tbs. chopped FRESH parsley
4 dozen ears of corn cut from cobs.
Simmer in the broth, meanwhile remove chicken from the bone . Use only the meat & dice meat into small bite size pieces. add to your soup. Season with salt & pepper as desired. Once corn is tender & celery soft you have SOUP ! Some will want to add chopped hard boiled egg or Pa. Dutch Rivels, that recipe is right on this archive September 2011, or noodles but we love the basic recipe as given. If you need more broth during cooking process just add more water as the Perdue chicken gives a very rich broth. Once soup is done I skim off as much grease off the top as I  can. My Grandma use to add tablespoons of butter to her soup to add to the richness but I leave mine PLAIN !