Chicken Corn Soup (Single)
Ground chicken and sweet corn and spices
Combine chicken, water, onions, celery, salt, nutmeg, and pepper. Bring the mix to a boil and bring it down to simmer until extra tender. Remove the chicken and refrigerate it. Clean the fat from the surface of the soup. Combine soup and corn over medium heat. Bring it to a boil and simmer again until the corn goes tender. Chop cooled chicken meat and add to soup. Beat the eggs until light in color. Also, beat in flour and milk until smooth.
Drop batter by partial spoonfuls into hot broth to make small dumplings. Cook and stir constantly until dumplings hold their shape and float to the surface. Stir in reserved cooked egg.