Recipe for cooking pennsylvania dutch chicken corn soup

Soups for Salads :: Chicken and Poultry Soups

Pennsylvania Dutch Chicken Corn Soup

1 (4 lb.) chicken
4 qt. water
1 onion, chopped finely
1/2 C. celery
2 1/2 C. 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 min.

Five to 10 min. before servings, add hardboiled egg and rivels made by mixing 1 C. flour, 1/4 C. milk and 1 egg with a fork until the dough is the size of peas. Simmer for 5 min.