Chicken-Corn Soup

2 pounds cut up chicken
5 cups water
1 medium onion, chopped
2 tablespoons chopped parsley
1/2 cup chopped celery
2 cups whole kernel corn
Salt and pepper
1 cup all-purpose flour
1 egg, beaten
1/4 cup milk

Simmer chicken in boiling water; remove bones and skin. Strain the stock. Return to pot. 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 into soup. Cook 10 more minutes covered.

Serves 3 to 4.