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Chicken Corn Soup, Lancaster County


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  • 4 Cups Fresh or Frozen Corn
  • 2 1/2 Cups Chicken, cooked and diced
  • 46 oz. Can Chicken Broth, or 6 Cups Homemade Broth
  • 2 Cups Water
  • Pinch Saffron
  • 1/8 tsp. Salt
  • Pepper to taste
  • 1 Cup Flour
  • 1 Raw Egg
  • 3 Hard-Boiled Eggs



Step 1

Combine corn, chicken, broth, water, and seasonings in a kettle. Heat to boiling. Reduce heat and cook 3-4 minutes until corn is tender. Meanwhile combine flour and raw egg to make rivels. Mix by hand until consistency of pie dough crumbs. Add extra flour if dough is too sticky. Slowly add rivels to boiling soup by crumbling into soup with hands while stirring constantly. Cook about 5 minutes and then stir in cut up hard-boiled eggs.

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