Pennsylvanian Dutch Chicken Corn Soup

By PineyCook

Ingredients

• 4-5 lb Whole Organic Chicken
• 10 c Water or Organic Chicken Broth
• 2 stalks Organic Celery with leaves, diced
• 1 medium Organic Onion, diced
• 2 Organic Carrots, diced
• 1 handful Organic Parsley, chopped
• 1 tsp Ground Black Pepper
• 2 Can Corn & 1 can cream corn or 8 ears of Sweet Corn (cut corn off cob)
• Rivels
• 1 cup Organic Flour
• Salt & Pepper
• 1 Free Range Egg
• 1 Tlbsp Organic Milk

Details

Adapted from healthylifedeals.com

Preparation

Step 1

Place chicken, water, celery, onion, carrots, parsley, salt and pepper in a pot and bring to a boil. Then lower heat and let it simmer for 1 hour. Then remove chicken from the water and place in a bowl. Once chicken has cooled pull chicken off the bone.

Dump chicken and corn back into the pot and return it to a boil.

In a bowl mix the flour, egg, salt, pepper and milk with a fork.

Make sure to mix good to spread out moisture. It will be crumbly it will not be smooth.

*Drop small bits into boiling soup. Cook a couple minutes and then SERVE!