Amish Chicken Corn Soup

Ingredients

• 1 whole chicken (3-4 lb)
• 3 quarts water
• 3 cups sweet corn kernels (fresh or frozen — do not use canned)
• 2 stalks celery with leaves, chopped
• 1 medium onion, chopped
• 2 carrots, diced
• salt and pepper
• 1 cup all-purpose flour (for rivels)
• 1 egg (for rivels)
• 1/4 tsp salt (for rivels)
• 3 tbsp fresh parsley, chopped

Instructions

1. 1

   Put the whole chicken in a large pot and cover with the water. Bring to a boil, then reduce to a steady simmer. Skim off any foam that rises in the first 15 minutes.

2. 2

   Add the celery (including the leafy tops), onion, and salt and pepper. Simmer uncovered for 1.5 to 2 hours until the chicken is completely falling off the bone.

3. 3

   Remove the chicken and let it cool enough to handle. Pull all the meat off the bones, discarding skin and bones. Shred the meat into bite-sized pieces.

4. 4

   Return the shredded chicken to the pot. Add the corn and carrots and bring back to a gentle simmer.

5. 5

   Make the rivels: mix the flour, egg, and salt with your fingertips until the mixture forms small pea-sized crumbs. Do not add water. The texture should be rough and crumbly, not smooth dough.

6. 6

   Drop the rivels into the simmering soup by the pinch, letting them fall in small irregular pieces. Simmer for 15 minutes until the rivels are cooked through and have slightly thickened the broth.

7. 7

   Taste and adjust salt. Stir in fresh parsley just before serving. Serve in big bowls with fresh bread or crackers.