pennsylvania dutch chicken-corn soup with rivels

How To Make pennsylvania dutch chicken-corn soup with rivels

• 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.
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