1 lg. fryer or 2 sm. chickens
2 qt. water
1 c. chopped celery
1 c. chopped onion
1/4 tsp. pepper
1 tbsp. salt
1 pkg. frozen corn
1/4 c. chopped parsley
1 c. flour
1 egg, beaten with 1 tbsp. water
1/4 tsp. salt

Put fryer in large pot with water, celery, onion and seasonings. Cook 1 hour, until tender. Remove chicken and cool. Pull meat off bones and put back into broth. Add corn and parsley, bring to a simmer. Mix flour, egg and salt until it forms pieces the size of peas. Add to the soup and simmer covered for 15 minutes. Enjoy!