Chicken Corn Rivel Soup

Directions

1. Pat the thighs dry with paper towels, and season with salt and pepper. Heat the oil over medium-high heat until just smoking. Working in two batches, cook the thighs, skin side down, until a deep golden brown, about 6 minutes. Turn the thighs and lightly brown the second side, about 2 minutes. Transfer to a paper-towel-lined plate.
2. Pour off all but 1 tablespoon fat from the pot. Cook the onion and celery over medium heat until softened, about 5 minutes. Meanwhile, remove and discard any skin from the thighs.
3. Add the thighs, water, bay leaves, saffron and 1 tablespoons salt to the pot. Cover and simmer until the broth is flavorful, about 30 minutes. Add the chicken breasts and simmer until cooked through, about 25 minutes.
4. Strain the broth into a large container, let stand at least 10 minutes, then skin the fat from the surface. Meanwhile, transfer the chicken to a cutting board to cool. Reserve the thigh meat for another use. Shred the breast meat and reserve for the soup.
5. Melt the butter in a small saucepan over medium heat until nutty brown , about 3 minutes. Let cool. Add the broth to the now empty Dutch oven and set over medium-high heat. When the broth comes to a simmer, place the flour in a bowl, amd make a well in the center. Add the yolk mixture and 2 tablespoons of the browned butter to the well and , using your hands, mix until incorporated. Use your fingers for forming the dough into 1/2 -inch rivels or dumplings. Add the rivels , one at a time, to the simmering soup. Gently stir in the corn and reserved shredded chicken and simner until the rivels are tender, 15-20 minutes. Serve, drizzling each portiionith the remaining browned butter.

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