4 lb. stewing chicken, cut up
1 med. onion, chopped
1 c. celery (with leaves), chopped
2 hard cooked eggs
1 egg, beaten
10 c. water
1/4 c. fresh parsley, chopped
2 c. fresh or frozen corn
1 c. all-purpose flour
1/4 c. milk

Simmer chicken in boiling water until tender; remove chicken and strain the stock. Return to pot; add onions, celery, and corn. Remove chicken from bones and cube. Then add to soup. Simmer until vegetables are tender. Just before serving, add sliced and shelled hard cooked eggs, along with salt and pepper to taste. Mix flour with beaten eggs and mixture; rub mixture with fork until it crumbles. Drop crumbs into soup. Cover and cook over low heat about 10 minutes (without stirring). Serve immediately.