Best Pennsylvania Dutch Chicken Corn Soup

Ingredients

• 2 whole chickens , 3 pound
• 3 quartss water
• 3 onions , minced
• 1 cup chopped celery
• 2.5 tablespoons salt
• 1.25 teaspoons ground nutmeg
• 0.25 teaspoons ground black pepper
• 10 earss fresh corn , kernels cut from cob
• 3 eggs , divided
• 1 cup sifted all-purpose flour
• 0.5 cups milk

Instructions

1. 1

   Combine chicken, water, onions, celery, salt, nutmeg, and pepper in a large stockpot over medium heat and bring to a boil; reduce heat and simmer, adding water as needed, until chicken is very tender, about 2 hours.

2. 2

   Transfer chicken to a deep dish; pour soup into a large jug or bowl. Cover and refrigerate chicken and soup for 6 to 8 hours.

3. 3

   Remove and discard the layer of fat that has solidified on the surface of soup. Transfer soup into a large pot over medium heat; stir in corn and bring to a boil. Reduce heat and simmer until corn is tender, 10 to 15 minutes.

4. 4

   Meanwhile, place 2 of the eggs in a small saucepan and cover with cold water. Bring to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop. Set aside.

5. 5

   Chop chilled chicken meat into small chunks; stir into soup.

6. 6

   Beat remaining egg in a medium bowl until light in color. Beat in flour and milk until smooth. Drop pea-sized lumps of rivel dough into the soup, a few at a time, to make small dumplings. Cook, stirring constantly, until dumplings hold their shape and float to the surface, 2 to 5 minutes. Stir in chopped egg.