Chicken Corn Soup

Rivels (a crumb-sized egg noodle) and hard-boiled eggs complete this Pennsylvania Dutch recipe for chicken soup with celery and corn fresh off the cob.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 25 mins
• Total Time: 1 hr 55 mins
• Calories: 271 Calories

Ingredients

• 1 cup all-purpose flour
• 1 pinch salt
• 1 large egg
• 1 onion, chopped
• salt and pepper to taste
• 2 hard-cooked eggs, chopped
• 4 quarts water
• 1 (10 ounce) package frozen whole kernel corn
• 1 (4 pound) chicken
• 0.5 cup chopped celery
• 0.25 cup milk, or as needed

Recipe Instructions

Step 1

In a large stockpot, cover chicken and onion with water. Cook slowly until tender, about 1 hour. Remove chicken, let cool and remove meat from bones. Cut meat into 1-inch pieces; discard skin and bones.

Step 2

Add chicken pieces, corn, and celery to the stockpot. Season with salt and pepper. Simmer soup for 10 minutes.

Step 3

Make rivels by combining flour, egg, and salt in a separate bowl. Mix in enough milk to form small crumbs.

Step 4

Drop rivels into soup and add hard-boiled eggs. Simmer for 15 minutes and serve hot.