Chicken Corn Soup With Rivels

Probably the most famous Lancaster County soup. Almost a meal in itself.

• Ready In: 30 mins
• Serves: 8

Ingredients

• 4  cups corn (fresh or frozen)
• 2 1⁄2 cups  diced  cooked chicken
• 46  ounces chicken broth
• 2  cups water
• 1  pinch saffron
• 1⁄8 teaspoon salt
•  pepper
• 1  cup flour
• 1  raw egg
• 3  chopped hard-boiled eggs

Directions

1. Combine chicken, corn, broth, water, and seasonings in a stock pot or dutch oven.
2. Heat to boiling. Reduce heat and cook three to four minutes until corn is tender.
3. Meanwhile, combine flour and raw egg to make rivels. Mix by hand until consistency of pie dough crumbs. Add extra flour if dough is too sticky.
4. Slowly add rivels to boiling soup by crumbling into soup with hands while stirring constantly.
5. Cook about five minutes and then stir in hard-boiled eggs.