This is a very easy recipe and my Family loves it. It is just as good left over as it is the night I make it. I have also made it with Rice. (just substitute 3 cups of Already Prepared Minute Rice instead of the Egg Noodles) Either way it is a perfect meal for a cold Winter night.
In a large soup pan, cover the Chicken with 7 cups of Water or enough to cover the chicken completely. Add the Bay Leaves. Bring to a boil and simmer for an hour to an hour and a half or until the chicken starts coming off the bone.
Remove the Chicken from the broth and throw away the Bay Leaves. Cool the chicken and then remove it from the bone. Cut it into cubes and set it aside.
Strain the Chicken Broth to remove the skin, fat and bones. Return it to the burner and add the onions and the celery. Bring it to a boil and cook until the onions are clear and the celery is soft.
Add all the Corn, the Chicken Boulion and the Parsley Flakes. Simmer for about 10 minutes.
Add the Egg Noodles. Simmer until the Noodles are Al Dente. (remember they will continue to cook as the warm soup sets)
Add the Chicken. Simmer just long enough to make sure the chicken is hot, then remove from heat.