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Pennsylvania Dutch - Chicken Corn Soup

Source of Recipe

from all easy cookin


List of Ingredients

1, 4 pound chicken
4 quarts water
1 finely chopped onion
1/2 c. celery
2 1/2 c. fresh or canned corn
2 chopped hardboiled eggs
salt and pepper

for the rivels:
1 c. flour
1/4 c. milk
1 egg


Recipe

Simmer chicken in salted water slowly until it is tender.
Remove chicken.
Add corn to broth and bring to a boil.
Cut pieces of chicken and celery into bite size pieces.
Add to broth along with onion.
Cook for 5 to 10 minutes.
Five to 10 minutes before serving, add hardboiled egg and rivels.

for the rivels:
Mix flour, milk and together with a fork until the dough is the size of
peas.
Place in soup and simmer for 5 minutes.