Chicken Corn Soup

1970'S recipe from The Family Style Restaurant in Lancaster, PA

• Ready In: 2 hrs 45 mins
• Serves: 8

Ingredients

• 3 1⁄2 lbs chicken
• 3  quarts water
• 1  large onion, diced
• 2  stalks celery, diced
• 1  teaspoon white pepper
• 1  tablespoon salt
• 1⁄2 teaspoon celery seed
• 2 1⁄2 cups whole kernel corn (fresh or canned)
• 2  cups  creamed corn
• 1⁄2 cup  cream of celery soup

• Rivels (Dough Balls)

• 1  cup flour
• 1  egg
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon baking powder

Directions

1. Wash chicken well, but leave whole. Place chicken in large pot, and cover with water, onion, celery, white pepper, salt and celery seed. Bring to a boil, then lower heat and simmer 2 hours, stirring occasionally.
2. Remove checken from pot. Pick meat from bones and discard bones and skin. Dice meat and return to pot. Add corn, creamed corn and celery soup to the pot and bring back to a boil.
3. To make rivels, in a large bowl use a fork, pastry cutter or your hands to thoroughly combine flour, egg, salt and baking powder. Sift the mixture through your hand into the boiling soup. Stir well, then reduce heat and simmer 15 minutes.
4. Your soup is now ready to serve!