Pennsylvania Dutch Chicken Corn Soup

Submitted by ratherbeswimmin

"In 'The Everything Soup, Stew, and Chili Cookbook'; *Rivels--part dumpling, part free-form pasta"

 

• Ready In: 1hr 18mins
• Ingredients: 11
• Serves: 8

ingredients

• 1 tablespoon butter
• 1 medium onion, diced
• 1 celery rib, sliced
• 4 cups corn kernels
• 10 cups chicken broth
• 1 1⁄2 cups diced chicken
• 1 cup flour
• 1 egg
• 1⁄2 teaspoon water
• salt
• pepper

directions

1. In a big soup pot, melt butter over med-high heat; add in onion and celery; saute 3 minutes.
2. Add in corn; continue to cook, stirring, 5 minutes.
3. Add in broth; decrease heat to medium and simmer 30 minutes; stir chicken pieces into broth.
4. Bring soup to a boil over high heat.
5. Pour flour into a bowl.
6. Beat egg and water together; add to flour, stirring into a thin paste.
7. With a fork or medium-gauge sieve, drizzle flour mixture into boiling soup.
8. Decrease heat to medium; stir gently; cook 10 minutes longer.
9. Season with salt and pepper to taste.