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The Amish Barn Chicken Corn Soup

1 lb. chicken breast
1 quart water
4 chicken bouillon
c. diced celery
c. diced onions
tsp. white pepper
1 tsp. salt
tsp. celery seed
1 can whole kernel corn (16 oz.)
2 cans creamed corn (16 oz.)
1 can cream of celery soup (10 oz.)
Dough Balls

1 c. flour
1 egg
tsp. salt
tsp. baking powder



In large pot, bring chicken, bouillon and water to a boil and simmer 1 hour till chicken is done. Remove chicken, pick from bone, dice meat and return to pot. Add remaining soup ingredients and simmer approximately 15 minutes till celery and onions are tender. Mix dough ball ingredients thoroughly. Sift mixture through hand and into the soup, continuing to stir. Simmer for 15 minutes. Makes approximately 3 quarts.

Recipe courtesy of the Amish Barn Restaurant, Bird-in-Hand, Pennsylvania.

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