School House Chicken Corn Soup

1 whole chicken
1 can whole kernel white corn (or 2)
1 c. chopped celery
1/2 c. chopped onions
2 hard-cooked eggs, chopped
crumbs (below)

Cover whole chicken with water and 1 tablespoon salt. Cook until done; pick meat off and return to broth. Add 1 cup chopped celery and 1/2 cup chopped onion. Cook 1/2 hour and add corn and eggs. When hot again, add crumb mixture and cook until crumbs are done. Adjust seasoning to taste.

Crumbs:
1 c. flour
2 eggs
Mix until crumbly. (May need more flour.)
Note: Cooking the celery and onions before adding to broth cuts cooking time 1/2 hour.

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