Pennsylvania Dutch Chicken Corn Soup

• Soup Stock
• 1 pound chicken
• 4 quarts water
• 1 1/2 cups celery with leaves for stock pot (reserve 1/2 cup for later)
• 1 3/4 cups onion for stock pot (reserve 3/4 cup for later).
• salt and pepper to taste
• 1 pinch Spanish Saffron
• 2 hard cooked eggs
• Pennsylvania Dutch Rivels (recipe below)
• 10 ears of fresh corn on the cob
• 1/3 cup fresh parsley (a little reserved for finishing soup)
• Pennsylvania Dutch Rivels
• 1 cup flour
• 1 egg
• 1/4 cup milk

1. Stew chicken slowly with vegetable, parsley and seasonings until tender and done.
2. Remove chicken and strain broth through a fine sieve. You can blend cooked celery and onion smooth and add back to stock for a richer soup and to give it a little body or discard vegetables. Adjust seasonings as needed and add a little more saffron to get that rich yellow soup color and flavor!
3. Cut the corn from the cob and add to soup
4. Add the reserved chopped onion and celery and seasoning to taste
5. 10 minutes before serving, add 2 chopped cooked eggs and rivels .
6. Rub this mixture together with 2 forks until well blended. Drop into boiling soup as you rub dumpling mixture between your thumb and index fingers to create small pieces. (The little dumplings should be about size of the end of your thumb.)
7. Cover and boil slowly for 7 minutes. Garnish with remaining fresh parsley. This is a wonderfully fresh summer soup!

chicken, water, celery, onion, salt, spanish saffron, eggs, dutch, corn, fresh parsley, dutch, flour, egg, milk

Taken from food52.com/recipes/28319-pennsylvania-dutch-chicken-corn-soup (may not work)