In a large soup pot, combine the onion, celery, chicken, and cold water (or broth).
Bring to simmer over medium high heat, then reduce the heat to low and continue
simmering an hour or more until the chicken is done and ready to fall off the bones.
Remove chicken and let cool. Pick and reserve the meat, and discard the bones.
To the chicken soup pot, add the corn, the reserved chicken pieces, hard boiled
eggs, saffron, parsley, and salt and pepper to taste. Bring to a boil, and then reduce
the heat and cook it for 10 minutes.
While the soup cooks, prepare the rivel dough. In a bowl, mix 2 cups of flour, 1
teaspoon salt, and 2 beaten eggs, blending until the mixture is crumbly, not smooth.
Add this to the soup pot by rubbing the mixture between your fingers over the pot
of soup, dropping in small amounts bit by bit. Rivels should be small, pea sized,
rather than bigger, dumpling sized. They do swell up some.
When the rivels are cooked and the soup has thickened, ladle it into big bowls and
garnish with some extra sprinkles of parsley. Serve with homemade bread.
|The Soup Chef presents ...
Chicken Corn Soup
at The Fatted Café
4 to 5-pound roaster chicken
(or you can use chicken pieces, legs, breasts, thighs)
1 medium onion, minced
2 stalks of celery with leaves, chopped small
4 quarts (16 cups) of water
(if you use chicken pieces, substitute with broth)
6 or 8 ears of fresh corn, cut from the cobs
(or substitute canned or frozen corn, about 6 cups)
4 hard-boiled eggs, chopped into medium-size pieces
A generous pinch of saffron
A handful of chopped parsley
Salt and pepper to taste
Flour, egg and salt for rivels.
|Amish cooks say this is good for colds.