1 (3 1/2 lb.) chicken
3 qts. of water
1 lg. onion, diced
2 stalks of celery
1 tsp. white pepper
1 tbsp. salt
1/2 tsp. celery seed
2 1/2 c. whole kernel corn
2 c. of creamed corn
1/2 c. cream of celery soup

DOUGH BALLS
1 c. of flour
1 egg
1/4 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 the pot. Pick the chicken from the bones and discard bones and skin. Dice the meat and return to the pot.

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

Reduce heat, simmer for about 15 minutes. Now your soup is ready to serve.