Pennsylvania Dutch Chicken Corn Soup
- 1 (4 pound) chicken
- 4 quarts water
- 1 onion, finely chopped
- 1/2 cup celery
- 2 1/2 cups fresh or canned corn
- 2 hardboiled eggs, chopped
- Salt and pepper
- Simmer chicken in salted water slowly until it is cooked tender. Remove chicken
and strain broth. Add corn to broth and bring to a boil. Cut pieces of chicken and
celery into bite-size pieces, and add to broth along with onion. Cook for 5 to 10
- Five to 10 minutes before serving, add hardboiled egg and rivels made by mixing
1 cup flour, 1/4 cup milk and 1 egg with a fork until the dough is the size of peas.
Simmer for 5 minutes.