1 hen with skin, cut into pieces 2 carrots, cut into chunks 1 onion, cut into quarters 2 ribs celery with leaves, cut into chunks
Put above in large pot. Add water to cover and simmer on medium heat until chicken is cooked -- about 1 1/2 hours. Drain chicken and vegetables, reserving broth. Return broth to pot. When cool, remove meat and skin from chicken. Cut meat into bite size pieces and reserve. Place chicken skin and vegetables (in batches) in blender or food processor with about a 3/4 cup of the broth. Blend until smooth and add to the pot of broth. Repeat until all skin and vegetables have been pureed. Then add:
1-2 cans corn, drained 1-2 cans creamed corn Salt and Pepper to taste 1/2 tsp. poultry seasoning, optional 2 hard cooked eggs, quartered, optional
Heat through and serve with a salad and crusty bread. This keeps very well refrigerated for several days. It is a very filling soup that was passed on to me by my Lancaster County Mother-in-Law thirty years ago.