Pennsylvania Dutch Chicken Corn Soup With Rivels

• 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
• For The Rivels
• 1 raw egg
• 1 cup all-purpose flour
• 1 pinch salt

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.

chicken, eggs, onion, corn, salt, black pepper, parsley, rivels, egg, flour, salt

Taken from www.food.com/recipe/pennsylvania-dutch-chicken-corn-soup-with-rivels-57909 (may not work)