Categories: Ben Favorites, Soup

Ingredients

• 1 whole chicken
• 1ish cup flour
• 1 egg (possibly may need a 2nd)
• 1 bag frozen corn
• bunch fresh parsley
• salt
• pepper

Directions

1. Slow boil the chicken in a full pot of water until cooked through and no longer pink—maybe about an hour.

2. Take the chicken out and save the broth you have created for the soup base.

3. When chicken is cool enough, pick chicken off bones and chop to bite-size pieces.

4. Make a mound of flour with space larger than an egg in the middle.

5. Crack egg into the space in the mound of flour. Gradually work flour into the egg so that pea-size dough balls form. Balls should be moderately sticky—add more flour or egg to adjust texture.

6. Bring stock to a fast and hard boil. Stir in dough balls slowly. Follow these instructions carefully so as to cook dough balls correctly!

7. Add bag of frozen corn and chicken to soup.

8. Add salt, pepper and chopped fresh parsley to soup, all to taste.

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