Title: Pennsylvania dutch chicken-corn soups/stews
 Categories: Diabetic, Poultry, Main dish, Soups/stews
      Yield: 12 Sweet ones
 
      4 lb Stewing chicken
      3 qt Cold water;
      2 md Onions; minced
      1 c  Celery; diced
  2 1/2 ts Salt;*
    1/4 ts Pepper;
      8    To 10 ears corn; cut from
           -cob
      1    Egg;
      1 c  Sifted flour;
      2    Hard-cooked eggs; chopped
           Chopped parsley;
 
  *Calls for 2 1/2 ts of salt, many recipes in todays world's calls for
  much less.  This cookbook was published around 1968. Put chicken,
  water, onions, celery, salt and pepper in kittle.  Cover and simmer
  for 2 hours or until fork tender.  Remove chicken from broth;
  refrigerate both separately. Remove fat from broth about 1 hour
  before serving; add enough to water to make about 10 cups broth. Add
  corn. Simmer for 8 minutes. Remove chicken from bones; cut into
  chucks. Add to soup. Beat egg until light in color in small bowl. Add
  milk; beat in flour until smooth. Drop from large spoon into
  simmering soup. Simmer for 3 minutes. Add hard-cooked eggs and
  parsley.  Yield: 12 serving. This is a favorite of Pennsylvania Dutch
  people, and is often served at chuch suppers. The Panhellienic
  CookBook Meats Brought to you and yours via Nancy O'Brion and her
  Meal-Master.