Chicken Corn Rivil Soup

With the weather gradually getting a little cooler lately, I have been thinking about making some homemade soups. This one was handed down to me from my Pennsylvania Dutch Nana (grandmother) and it is such a delicious and tasty meal that I just thought I would share with you all.

It is fairly easy to make and, like most other kinds of soups, tastes even better re-heated as left-overs.

Ingredients:

1 (4-pound) chicken

4 quarts water

1  (10 ounce) package frozen whole white kernel corn

salt and pepper to taste

1 cup all-purpose flour

1 egg

2 hard-cooked eggs, chopped

Directions:

In a large stock pot, cover chicken with water. Cook slowly until tender (approx. 1 hour). Remove chicken, let cool and remove meat from bones. Cut meat into 1 inch pieces, discarding skin and bones. Cut corn from cobs if using fresh corn. Add corn and cut up chicken to pot and season with salt and pepper. Simmer soup for 10 minutes.

How to make the Rivils: (homemade dough balls)

In a separate bowl, make the rivils by mixing the flour, salt, egg. Separate mixture into tiny balls of dough and drop into soup also adding the hard boiled eggs. Simmer anywhere from 15 minutes to a half hour, depending upon how long your rivals actually take to completely cook. Serve hot.

And, as my beloved Nana used to say, "Kumm esse" (come eat)!