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CHICKEN CORN SOUP 
3 lb. chicken
1 lg. onion (chopped)
2 1/2 c. whole kernel corn
2 c. creamed corn
1 can cream of celery soup
Salt and pepper

DOUGH BALLS:

1 c. flour
1 egg
1/4 tsp. salt
1/4 tsp. baking powder

In large pot place chicken, cover with water, onion, salt and pepper. Bring to a boil then lower heat and simmer 1 1/2 hours. Remove chicken from pot, pick chicken, dice and return to pot. Add corn and celery soup, stir and bring to boil.

In small bowl mix dough ball mixture well. Sift this mixture through your hand into boiling soup and continue to stir. Reduce heat, simmer for 15 minutes.

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