Pryor Estate Chicken Corn Soup

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Pryor estate in Grapevine, Texas in 1996.
* Contributed by Catsrecipes Y-Group
== Ingredients ==
* 2 pounds chicken cut up
* 5 cups water
* 1 medium onion chopped
* 2 tablespoons chopped parsley
* ½ cup chopped celery
* 2 cups corn
* 1 teaspoon salt
* 2 teaspoons freshly ground black pepper
* 1 cup flour
* 1 egg beaten
* ¼ cup milk
== Directions ==
# Simmer chicken in boiling water then remove bones and skin.
# Strain stock then return to pot and add onions, celery and corn.
# Simmer until vegetables are tender.
# Mix flour with egg and milk.
# Rub mixture with fork until it crumbles.
# Drop crumbs in soup and cook 10 minutes covered.
Category:Cathy's Recipes
Category:Chicken Recipes
Category:Corn Recipes
Category:Soup Recipes
Category:Celery Recipes