Chicken Corn Soup

Rivals (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 30 mins
• Total Time: 2 hr
• Calories: 271 Calories

Ingredients

• 1 egg
• 1 cup all-purpose flour
• 1 pinch salt
• ¼ cup milk
• 1 onion, chopped
• salt and pepper to taste
• ½ cup chopped celery
• 2 hard-cooked eggs, chopped
• 4 quarts water
• 1 (10 ounce) package frozen whole kernel corn
• 1 (4 pound) chicken

Recipe Instructions

Step 1

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

Step 2

Cut corn from cobs if using fresh corn.

Step 3

Add corn, cut up chicken, celery to stock pot and season with salt and pepper. Simmer soup for 10 minutes.

Step 4

In a separate bowl make rivels by mixing together flour, salt, egg, and enough milk to form small crumbs.

Step 5

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