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Pennsylvania Dutch Chicken Corn Soup

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“In 'The Everything Soup, Stew, and Chili Cookbook'; *Rivels--part dumpling, part free-form pasta”
READY IN:
1hr 18mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a big soup pot, melt butter over med-high heat; add in onion and celery; saute 3 minutes.
  2. Add in corn; continue to cook, stirring, 5 minutes.
  3. Add in broth; decrease heat to medium and simmer 30 minutes; stir chicken pieces into broth.
  4. Bring soup to a boil over high heat.
  5. Pour flour into a bowl.
  6. Beat egg and water together; add to flour, stirring into a thin paste.
  7. With a fork or medium-gauge sieve, drizzle flour mixture into boiling soup.
  8. Decrease heat to medium; stir gently; cook 10 minutes longer.
  9. Season with salt and pepper to taste.

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