Description
A real Pennsylvania Dutch favorite! I have made this several times over the years.
Ingredients
- 1 (4 pound) chicken
- 1 onion, chopped
- 4 quarts water
- 1 (10 ounce) package frozen whole kernel corn
- ½ cup chopped celery
- salt and pepper to taste
- 1 cup all-purpose flour
- 1 pinch salt
- 1 egg
- ¼ cup milk
- 2 hard-cooked eggs, chopped
Instructions
- 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.
- Add chicken pieces
- corn
- and celery to the stockpot. Season with salt and pepper. Simmer soup for 10 minutes.
- Make rivels by combining flour
- egg
- and salt in a separate bowl. Mix in enough milk to form small crumbs.
- Drop rivels into soup and add hard-boiled eggs. Simmer for 15 minutes and serve hot.
Prep Time: 30 mins
Cook Time: 1 hr 30 mins
Total Time: 2 hrs
Servings: 12