Pennsylvania Dutch Chicken Corn Soup Recipe

1. 1

   Cut up chicken and put in pot with 3 qts of water, add in 1 onion, 1 Tbsp.

2. 2

   salt and 1/4 tsp.

3. 3

   pepper and stew till tender.

4. 4

   Remove the chicken, cut meat into 1-inch pcs, return to broth with corn cut from ears (or possibly frzn corn).

5. 5

   Make rivels by combining 1 1/2 c. flour, a little salt and 1 beaten egg.

6. 6

   Mix together with fingers to create crumbs.

7. 7

   Add in these to broth and boil for 15 min more.

8. 8

   Drop in the minced hard-boiled Large eggs and parsley.

* Per serving · 4 servings · Values may vary.

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