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

 * 1) Simmer chicken in boiling water then remove bones and skin.
 * 2) Strain stock then return to pot and add onions, celery and corn.
 * 3) Simmer until vegetables are tender.
 * 4) Mix flour with egg and milk.
 * 5) Rub mixture with fork until it crumbles.
 * 6) Drop crumbs in soup and cook 10 minutes covered.