Pennsylvania Dutch Chicken Corn Soup - cooking recipe

Ingredients

1 tablespoon butter
1 medium onion, diced
1 celery rib, sliced
4 cups corn kernels
10 cups chicken broth
1 1/2 cups diced chicken
1 cup flour
1 egg
1/2 teaspoon water
salt
pepper

Preparation

In a big soup pot, melt butter over med-high heat; add in onion and celery; saute 3 minutes.
Add in corn; continue to cook, stirring, 5 minutes.
Add in broth; decrease heat to medium and simmer 30 minutes; stir chicken pieces into broth.
Bring soup to a boil over high heat.
Pour flour into a bowl.
Beat egg and water together; add to flour, stirring into a thin paste.
With a fork or medium-gauge sieve, drizzle flour mixture into boiling soup.
Decrease heat to medium; stir gently; cook 10 minutes longer.
Season with salt and pepper to taste.