Amish Chicken Corn Soup with Rivels

A Pennsylvania Dutch-style chicken and corn soup finished with tiny homemade egg-and-flour rivels.

Ingredients

• 2 pounds bone-in chicken pieces
• 8 cups chicken broth
• 2 cups corn kernels
• 1 onion, chopped
• 2 celery stalks, chopped
• 2 eggs
• 1 cup flour
• 1/2 teaspoon salt
• 2 tablespoons chopped parsley

Directions

1. Simmer chicken, broth, onion, and celery until chicken is tender.
2. Remove chicken, discard bones, and shred meat.
3. Return chicken to pot with corn.
4. Rub eggs into flour and salt with a fork until small crumbly rivels form.
5. Sprinkle rivels into gently simmering soup while stirring.
6. Cook 8 to 10 minutes until rivels are tender.
7. Finish with parsley.