Serving Size: 3-4
Ingredients:
2 pounds cut up chicken
5 cups water
1 medium onion, chopped
2 tablespoons chopped parsley
1/2 cup chopped celery
2 cups corn
Salt and pepper
1 cup flour
1 egg, beaten
1/4 cup milk
Directions:
- Simmer chicken in boiling water, remove bones and skin. Strain the stock.
- Return to pot, add onions, celery and corn. Simmer till vegetables are tender.
- Mix flour with egg and milk. Rub mixture with fork till it crumbles. Drop crumbs in soup. Cook 10 more minutes covered.
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