Chicken Corn Soup
Description
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.
Ingredients
•
1 (4 pound) chicken
•
1 onion, chopped
•
4 quarts water
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1 (10 ounce) package frozen whole kernel corn
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1/2 cup chopped celery
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salt and pepper to taste
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1 cup all-purpose flour
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1 large egg
•
1 pinch salt
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1/4 cup milk, or as needed
•
2 hard-cooked eggs, chopped
Directions
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.
2
Add chicken pieces, corn, and celery to the stockpot. Season with salt and pepper. Simmer soup for 10 minutes.
3
Make rivels by combining flour, egg, and salt in a separate bowl. Mix in enough milk to form small crumbs.
4
Drop rivels into soup and add hard-boiled eggs. Simmer for 15 minutes and serve hot.