Chicken Corn Noodle Soup

6 chicken legs with thighs
1/2 stick butter
1 onion (diced)
1 can corn
1 bag noodles
sugar

6 chicken legs with the thighs. (Legs have the most juice.) Boil in pot of 2 quarts of water with 1/2 stick of butter, diced onion and a dash of Poultry seasoning.

Cook until the chicken "falls" apart. Remove the chicken and de-bone it and put back into the pot.

Now add noodles, corn and a dash of sugar.

Cook one hour.