Roast 1 chicken (reserve broth). In a large Dutch oven put 2 packages of white corn (I use Green Giant). Add 1 onion, cut up and about 12 cups of water. Add broth from chicken and season with salt. I also use seasoning all. Cut up chicken and add to soup mixture. Let simmer until corn is done. Add egg dumplings. Mixture must come to a boil before adding dumplings.

EGG DUMPLINGS:

1 1/4 c. flour
1 egg

Combine and drop mixture in shape of small marble into soup. It doesn't take long for dumplings to cook up. Very delicious!