Chicken Corn Soup

• 1 whole Chicken, 3-4 Lbs
• 4 cups Chicken Broth
• 1 whole Onion
• 2 stalks Celery
• 2 whole Carrots
• 2 cloves Garlic
• 1 Tablespoon Salt
• 1/2 teaspoons Celery Seed
• 2 cans Creamed Corn (15 Oz. Can)
• 1 can Whole Kernel Corn (15 Oz. Can)
• 1 can Cream Of Celery Soup (10.5 Oz. Can)
• 1 cup Flour
• 1/4 teaspoons Salt
• 1/4 teaspoons Baking Powder
• 1 whole Egg
• 1/2 whole Lemon (optional)

1. Start by removing chicken from bones, removing skin, and shredding chicken into small pieces (I use a rotisserie chicken, or cook a whole chicken in a slow cooker all day with about 2 cups of water).
2. Chop carrots, celery, and onions into a medium dice. Mince garlic.
3. Put about 2 cups of chicken broth and the carrots, celery, onions, garlic, salt, and celery seed in a stockpot. Cook over medium high heat till softened, about 10 minutes.
4. Add creamed corn, corn, cream of celery soup, and remaining broth to pot. Stir and bring to a boil.
5. Meanwhile, mix flour, salt, and baking powder in a small bowl. Add a lightly beaten egg and mix to create a dry dough.
6. Drop dough into the hot soup and stir. Small dough balls (or rivels) will form, and the soup will thicken.
7. Add chicken to the soup, reduce heat, and simmer for a few minutes until chicken is warmed through and rivels are cooked through.
8. Season with salt and pepper, and juice of half a lemon if desired.

chicken, chicken broth, onion, stalks celery, carrots, garlic, salt, celery, kernel, cream of celery soup, flour, ubc, ubc, egg, lemon

Taken from tastykitchen.com/recipes/soups/chicken-corn-soup-3/ (may not work)