SOUP:

1 (3 1/2 lb.) chicken
3 qts. water
1 lg. diced onion
2 stalks diced celery
1 tsp. white pepper
1 tbsp. salt
1/2 tsp. celery seed
2 1/2 c. whole kernel corn
2 c. creamed corn
1/2 c. cream of celery soup

DOUGH BALLS:

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

In a large pot, cut up chicken and cover with water, onion, celery, pepper, salt and celery seed. Bring to boil, then decrease. Heat and simmer 2 hours. Remove chicken from pot and remove skin and bones. Dice meat and return to pot. Place corn and soup in pot and boil.

Make Dough Balls by mixing ingredients above and sifting through fingers into boiling soup. Stir, then reduce heat and simmer 15 minutes, stirring constantly.