Chicken corn soup

Chicken Corn Soup was a favourite in Lancaster County, Pennsylvania, where it was often served on picnics during the summer.

A 4-pound stewing chicken      

1 onion, chopped          

6 ½ pints water               

Salt       

Pepper

10 cars fresh sweet corn

2 hard-boiled eggs, chopped

Rivels:

1 cup flour

Pinch of salt

1 egg

Milk

½ cup chopped celery with lea ves

Cut chicken into pieces and place in a soup pot. Add onion, water, salt and pepper. Bring to the boil, then reduce heat, cover, and simmer gently until chicken is tender. Remove chicken from stock and, when cool enough to handle, strip meat from bones. Discard bones and skin, and cut into bite-sized pieces. Return chicken to stock, add corn (cut kernels from cob) and celery. Continue simmering for 30 minutes and prepare rivels.

To make the rivels: Combine flour, salt, egg, and enough milk to make a crumbly mixture. Mix with a fork or with your fingertips until crumbs are the size of small peas. Drop rivels and chopped eggs into soup. Cook 15 minutes, then season to taste. Serves 6.