PENNSYLVANIA DUTCH CHICKEN-CORN SOUP WITH RIVELS

Pennsylvania Dutch Chicken-Corn Soup with Rivels image

Provided by Lynette !

Time 1h10m

Number Of Ingredients 13

2 1/2 lb broiler/fryer, cut up
6 c water
1 tsp salt
1/4 tsp hot sauce
1 large onion, chopped
3/4 c celery, chopped
18 oz corn, preferably fresh, but can use frozen
1 Tbsp fresh parsley, minced
RIVELS
1 c all-purpose flour
1/4 tsp salt
1 large egg, lightly beaten
2 Tbsp milk

Steps:

1. Combine the first 4 ingredients in a large Dutch oven. Bring to a boil; cover, reduce heat, and simmer 20 minutes of until the chicken is done. Remove the chicken, reserving broth in the Dutch oven.
2. Let the chicken cool; skin, bone, and coarsely chop the meat. Set the chicken aside.
3. Add the onions and celery to the reserved broth; cover and simmer 10 minutes or until crisp-tender. Add the reserved chicken and corn; stir well. Simmer for 5 minutes.
4. Make the rivels while the soup is simmering. Combine the flour, 1/4 teaspoon salt, egg and milk in a small bowl using fingertips until the mixture is crumbly.
5. Add the rivels (in crumb size pieces) to the broth mixture, stirring constantly. Cover and simmer for 10 minutes. Stir in parsley, if desired.