Pennsylvania Dutch Chicken Corn Soup With Rivels

Total Time: 1 hr
Preparation Time: 30 mins
Cook Time: 30 mins

Ingredients

• 1 package chicken breast (or dark meat if you prefer)


• 2 hard-boiled eggs, chopped (see asterisk below)


• 1 onion, chopped


• 16 ounces frozen corn


• 1 tablespoon salt


• 1/4 teaspoon black pepper


• parsley


• 1 raw egg


• 1 cup all-purpose flour


• 1 pinch salt

Recipe

• 1 boil chicken with onion, salt and pepper in 3 quarts of water until tender.


• 2 while chicken is boiling, chop eggs so they are ready.


• 3 (i boil my eggs the night before).


• 4 remove chicken from bones, shred or cut into pieces.


• 5 add corn to broth and cook to doneness.


• 6 meanwhile make the rivels: mix one raw egg and 1 cup of flour with fork and use your fingers to make crumbs.


• 7 add this slowly to boiling corn and broth and boil for 15 minutes more.


• 8 add chicken and parsley.


• 9 the hard cooked eggs are added now, if desired.


• 10 ***ifyou are going to freeze any of the soup, do not add the hard cooked eggs to that portion.


• 11 they do not freeze well at all and will ruin the soup.