2 lbs cut up chicken
5 cups water
1 med. onion (chopped)
2 tbsp chopped parsley
1/2 cup chopped celery
2 cups corn
salt
pepper
1 cup flour
1 egg, beaten
1/4 cup milk

Simmer chicken in boiling water until tender, remove bones and skin, strain the stock. Return stock and chicken to the pot, add onions, celery and corn. Simmer until vegetables are tender.

Mix flour with egg and milk. Rub mixture with a fork till it crumbles, drop crumbs in soup. Cook 10 more minutes covered. Serves 3 to 4.