Carcass and giblets of a chicken
3 pt. boiling water
1 onion, peeled and sliced
3 stalks celery with leaves, chopped
1 carrot, peeled and diced
1 tsp. salt
1 can cream style corn
2 eggs, 1 hard cooked
1 c. flour
1/4 tsp. salt

Break up the carcass and put with giblets into a large kettle. Add the boiling water, onion, celery, carrot and salt. Cover and simmer for about 1 1/2 hours.

Remove the pieces of carcass and giblets, cut off all the meat and return it to the pan. Add corn and simmer for 10 minutes. Then add finely chopped hard cooked egg.

Adjust the seasoning. Sift the flour and salt together. Sitr in the beaten egg with a fork until the mixture looks like corn meal. Drop in spoonfuls into the hot soup a few minutes before serving.