Chicken-Corn Soup
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INGREDIENTS 2 pounds chicken, cut up 5 cups water 1 medium onion, chopped 2 tablespoons parsley 1/2 cup chopped celery 2 cups corn Salt and pepper, to taste 1 cup flour 1 egg, beaten 1/4 cup milk Simmer chicken in boiling water; remove bones and skin. Strain the stock. Return stock to pot, add onions, celery and corn. Simmer until vegetables are tender. Mix flour, egg and milk. Rub mixture with a fork until it crumbles. Drop crumbs into soup. Cook, covered, 10 more minutes. Makes 3 to 4 servings