Pennsylvania Dutch Chicken Corn Rivel Soup

Ingredients

• 2 cups of shredded or chopped cooked chicken
• 3- 32 oz chicken broth
• 3 cups of corn – approx. can used canned, frozen or fresh
• 1 cup fresh celery leaves
• 3 green onions – clean and cut bad ends off but use the green part as well
• 1 tbsp parsley
• 1 tsp pepper
• ½ tsp garlic powder
• ½ tsp salt

Rivel Dough

• 1 ½ cups flour
• 2 eggs
• ¼ cup milk
• ½ tsp salt

Directions

1. Add chicken broth, chicken, corn, chopped green onions, celery leaves and seasonings to pot. Cook over medium high heat to bring to a boil.
2. Mix rivel dough together with a fork. After combined, drop pieces of dough into boiling broth. Pieces can be anywhere from the size of a pea to the size of a walnut. Whatever is your personal preference.
3. Cover and cook for 20 minutes.

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