Pa Dutch Style Chicken Corn Soup - cooking recipe

Ingredients

1 chicken
2 onions, chopped
2 carrots, chopped
2 stalks celery, chopped
3 potatoes, chopped
garlic
salt
pepper
parsley
basil
thyme
sage
2 cans corn (1 whole and 1 cream)
2 eggs
flour

Preparation

In large soup pot, fill enough water to cover bird.
Cook until chicken comes off the bones.
Remove from pot.
Add vegetables.
Season with garlic, salt, pepper, parsley, basil, thyme and sage.
Pick chicken off bones.
Throw out bones and skin.
Return meat to pot.
When vegetables are soft, add corn. Cook for another hour.
In small bowl, mix eggs and keep adding flour until it gets crusty, not doughy.
Break off little pieces of dough and drop in pot.
Cook about 1/2 hour.