Chicken Corn Soup
|Chicken pieces||4 (Meaty Pieces)|
|Celery ribs||2 , sliced|
|Onion||1 Large, diced|
|Celery seed||1⁄2 Teaspoon|
|Canned whole corn kernel||16 Ounce|
|Canned cream style corn||15 Ounce|
|Canned cream of celery soup||1 Can (10 oz)|
|Flour||1 Cup (16 tbs)|
|Baking powder||1⁄4 Teaspoon|
Rinse the chicken and pat dry.
Combine the chicken, water, celery, onion, celery seed, and salt and pepper in a large kettle over medium heat.
Simmer for 2 hours.
Remove the chicken and debone.
Chop the chicken and return to the kettle.
Stir in the cans of corn and the cream of celery soup.
Bring to a boil.
Combine the flour, egg, the 1/2 teaspoon salt and baking powder in a small bowl and mix well.
Shape into small dough balls and drop in the boiling soup.
Reduce heat and simmer for 15 minutes.