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Pennsylvania Dutch Chicken Corn Soup


1 stewing chicken
8 ears fresh corn or 2 cans whole kernel corn
2 hard-cooked eggs
1 onion
handful chopped parsley
1/2 tsp. pepper
1 tablespoon salt
3 qt. water
rivels (recipe follows)

Cut up chicken and place in iron pot with onions, salt and pepper. Cover pot and cook until chicken is tender. Remove chicken from pot and cut the meat off the bone into bite-size pieces. Return the chopped chicken to the simmering broth and add eggs and the corn which has been cut off the cob.

Add the rivels which are made as follows:

1 c. flour, sifted
pinch of salt
1 egg

Mix these ingredients with your fingers until crumbs are formed. Drop these crumbs, a few at a time into the chicken- corn soup and cook for about 15 minutes.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.