CHICKEN SOUP
Courtesy of the "Amish Barn Restaurant", Bird in Hand, Pennsylvania

SOUP
1 Pound chicken breast
1 Quart water
4 Chicken Bouillon cubes (I use low salt chicken broth instead of water and bouillon cubes)
1/2 cup diced celery
1/2 cup diced onions
1/2 teaspoon white pepper
1 teaspoon salt
1/2 teaspoon celery seed
1 can whole kernel corn (16 ounces)
2 cans creamed corn (16 ounce cans)
1 can cream of celery soup (10 ounces)

DOUGH BALLS
1 cup flour
1 egg
1/2 teaspoon salt
1/4 teaspoon baking powder

In a large pot, bring chicken, bouillon cubes and water (or chicken broth) to a boil and simmer
for at least an hour until chicken is done.  Remove chicken and pick chicken from bones, dice 
the meat and return to pot. Add remaining soup ingredients and simmer for at least 15 minutes
until celery and onions are tender.  
To make the dough balls, mix the engredients thoroughly.  Sift mixture through your hand into
the soup, continuing to stir.  Simmer for 15 minutes.  
This recipe makes approximately 3 quarts of delicious soup for those cold days.