1 (3 1/2 lb.) chicken
3 qt. water
1 lg. onion, diced
2 stalks celery
1 tsp. white pepper
1 tsp. 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 tsp. salt
1/4 tsp. baking powder

In large pot, place chicken, cover with water, onion, celery, white pepper, salt and celery seed. Bring to a boil, then lower heat and simmer for about 2 hours. Remove chicken from pot. Pick chicken from bones and skin. Dice meat and return to pot.

Place corn, creamed corn and celery soup into pot and bring to a boil. Mix dough balls by combining flour, egg, salt and baking powder in bowl. Mix thoroughly. Sift this mixture through your hand into the boiling soup and continue to stir. Reduce heat, simmer for about 15 minutes.