AMISH CHICKEN CORN SOUP


2 lbs. 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


Simmer chicken in boiling water, remove bones and skin. Strain 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.