Name: The Ultimate Pennsylvania Dutch Chicken Corn Soup Recipe
Total time: 9 hrs
Ingredients: 3 quarts water; 2 (3 pound) whole chickens, cut into pieces; 3 onions, minced; 1 cup chopped celery; 2.5 tablespoons salt; 1.25 teaspoons ground nutmeg; 0.25 teaspoon ground black pepper; 10 ears fresh corn, kernels cut from cob; 3 eggs, divided; 1 cup sifted all-purpose flour; 0.5 cup milk

Instructions

In a large stockpot, combine water, chicken, onions, celery, salt, nutmeg, and pepper. Bring to a boil over medium heat, then reduce heat and simmer for about 2 hours, adding water as needed, until the chicken is very tender.
Carefully transfer the cooked chicken to a deep dish. Pour the soup into a large jug or bowl. Cover both the chicken and soup and refrigerate for 6 to 8 hours to allow flavors to meld.
Remove and discard any solidified fat from the surface of the chilled soup. Pour the soup into a large pot and heat over medium heat. Stir in the corn and bring the mixture to a boil. Reduce heat and simmer for 10 to 15 minutes, or until the corn is tender.
While the soup simmers, place 2 eggs in a small saucepan and cover them with cold water. Bring the water to a boil, then remove from heat and cover the saucepan. Allow the eggs to stand in the hot water for 10 to 12 minutes. Cool the eggs, peel them, and chop them into small pieces.
Chop the chilled chicken meat into small, bite-sized chunks. Stir the chopped chicken into the simmering soup.
In a medium bowl, beat the remaining egg until it is light in color. Beat in the flour and milk until the mixture is smooth. Drop small, pea-sized lumps of the rivel dough into the simmering soup, adding a few at a time to prevent sticking. Cook the dumplings, stirring constantly, for 2 to 5 minutes, or until they hold their shape and float to the surface. Stir in the chopped boiled egg.

The Ultimate Pennsylvania Dutch Chicken Corn Soup Recipe

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