Categories: SOUPY

Ingredients

• 4 - 5 lb. roaster chicken
• 1 medium onion, finely chopped
• 1/2 cup chopped celery
• 4 quarts (16 cups) water
• 6 cups fresh corn (frozen may be substituted)
• 3 hard cooked eggs, chopped
• 1 tablespoon parsley
• Salt and pepper to taste
• For Rivels:
• 2 cups flour
• 1 teaspoon salt
• 2 large eggs

Directions

1. Place chicken roaster, onion and celery in a Dutch oven or stock pot and cover with water. Bring to a boil. Reduce heat and cook for about 1 hour or until chicken is cooked through.

2. Remove chicken from the broth. Allow to cool to touch and cut into desired size pieces.

3. Meanwhile shuck corn and cut corn off the cobs.

4. On medium heat add corn kernels to the broth and cook for about 5 minutes until corn is tender. Add chicken meat to soup.

5. Meanwhile, combine flour and raw egg to make rivels. Mix by hand until the consistency of crumbs. Add extra flour if dough is too sticky. Slowly add rivels to boiling soup by crumbling into soup with hands while stirring constantly. Cook about five minutes. Stir in hard-boiled eggs. Ladle into bowls and enjoy.

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