PENNSYLVANIA DUTCH CHICKEN CORN SOUP
Ingredients:
1 (4 lb.) chicken
4 qt. water
1 onion, finely chopped
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 minutes.
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.
B-man 