Recipe for cooking pennsylvania dutch chicken corn soup
Recipes from Amish Country :: Amish Stews, Soups and Chilies
1 (4 pound) chicken 4 quarts water 1 onion, finely chopped 1/2 c. celery 2 1/2 (two and a half) 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 let it come to a boil. Cut pieces of chicken and celery into bite-size pieces, and add to broth along with onion. Cook for 5-10 mins. Five to 10 mins. before serving, 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 mins.
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