Pennsylvania Dutch Chicken Corn Soup With Rivels

****PLEASE USE CHICKEN WITH BONE IN. If you are a corn lover, you will love this. This is my moms recipe for this popular PA dish. Rivels are like tiny little dumplings and add so much goodness to the soup. Prep and cook times are approximate, since she never really had a recipe written out. This tastes even better the next day.

• Ready In: 1 hr
• Serves: 10-12
• Yields: 1 large soup stock pot

Ingredients

• 1  package chicken breast (or dark meat if you prefer)
• 2  hard-boiled eggs, chopped (see asterisk below)
• 1  onion, chopped
• 16  ounces  frozen corn
• 1  tablespoon salt
• 1⁄4 teaspoon black pepper
•  parsley

• For The Rivels

• 1  raw egg
• 1  cup all-purpose flour
• 1  pinch salt

Directions

1. Boil chicken with onion, salt and pepper in 3 quarts of water until tender.
2. While chicken is boiling, chop eggs so they are ready.
3. (I boil my eggs the night before).
4. Remove chicken from bones, shred or cut into pieces.
5. Add corn to broth and cook to doneness.
6. Meanwhile make the rivels: Mix one raw egg and 1 cup of flour with fork and use your fingers to make crumbs.
7. Add this slowly to boiling corn and broth and boil for 15 minutes more.
8. Add chicken and parsley.
9. The hard cooked eggs are added now, if desired.
10. ***Ifyou are going to freeze any of the soup, do not add the hard cooked eggs to that portion.
11. They do not freeze well at all and will ruin the soup.