PA Dutch Chicken Corn Soup

 

1 Pound Chicken

4 Quarts of Water

1 Chopped Onion

½ Cup Chopped Celery

2 Cups of Corn (Fresh or Canned)

2 Hard Boiled Eggs

Salt and Pepper to taste

 

Rivvels (Noodles)

1 Cup Flour

¼ Cup of Milk

1 Egg

Simmer chicken until cooked and tender.  Drain the broth and save.  Add corn to the broth and bring to a boil.  Cut chicken into bite size pieces and return to broth.  Add celery and onions.  Cook 5 to 10 minutes.  While that’s cooking, make the rivvels by mixing the flour, milk and egg with a fork until dough is the size of peas.  Cook the rivvels for five minutes in the broth.  Chop the hard boiled eggs and add them to the soup just before serving.

 

Maple Chicken

 

1 Cut up Chicken

1 tsp. Salt

¼ Cup Melted Butter

¼ Cup Chopped Almonds

2 Tsps. Lemon Juice

¾ Tsp Lemon Zest

½ Cup of Maple Syrup

Put the chicken in a baking dish.  Mix the remaining ingredients and pour on chicken.  Bake uncovered for 50 to 60 minutes at 325 degrees.

Baste as needed.