Pennsylvania Dutch Chicken Corn Soup Recipe

• 1 stewing chicken
• 8 ears corn (equivalent frzn corn)
• 2 hard-boiled Large eggs
• Salt
• 1 onion
• Rivels (see below)
• Pepper
• Minced parsley

1. Cut up chicken and put in pot with 3 qts of water, add in 1 onion, 1 Tbsp.
2. salt and 1/4 tsp.
3. pepper and stew till tender.
4. Remove the chicken, cut meat into 1-inch pcs, return to broth with corn cut from ears (or possibly frzn corn).
5. Make rivels by combining 1 1/2 c. flour, a little salt and 1 beaten egg.
6. Mix together with fingers to create crumbs.
7. Add in these to broth and boil for 15 min more.
8. Drop in the minced hard-boiled Large eggs and parsley.

chicken, corn, eggs, salt, onion, rivels, pepper, parsley

Taken from cookeatshare.com/recipes/pennsylvania-dutch-chicken-corn-soup-37686 (may not work)