Kat's Big Pot Of Chicken Corn Soup With Rivels

Total Time: 3 hrs 40 mins Preparation Time: 40 mins Cook Time: 3 hrs

Ingredients

• Servings: 20
• 2 fryer chickens, cut into pieces
• 2 quarts water
• 3 (11 ounce) cans low sodium chicken broth
• 2 vidalia onions, one whole, one chopped
• 4 celery ribs, 2 whole and 2 chopped
• 1 tablespoon salt
• 1 1/4 teaspoons ground nutmeg
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon poultry seasoning
• 1 bay leaf
• 2 sprigs tarragon
• 1 pinch saffron
• 3 cups frozen corn, thawed
• 2 (11 ounce) cans creamed corn
• 4 hard-cooked eggs, peeled and chopped
• 2 cups flour, sifted
• 1 teaspoon table salt
• 2 eggs

Recipe

• 1 in a large pot over medium heat, combine chicken, water, chicken broth, whole onion, celery stalks, nutmeg, tarragon, bay leaf,poultry seasoning, salt and pepper.
• 2 bring to a boil, then reduce heat and simmer 2 hours, adding water as needed, until chicken is very tender.
• 3 remove the chicken from the soup until cool.
• 4 strain soup and reserve only broth.
• 5 refrigerate chicken and broth.
• 6 when fat solidifies on surface of broth, remove from refrigerator and remove fat.
• 7 chop cooled chicken meat and add to broth with thawed corn, creamed corn, chopped onions, chopped celery and saffron.
• 8 bring soup to boil, 10 minutes.
• 9 in a medium bowl, prepare rivels while soup comes up to boil.
• 10 for rivels: beat 2 eggs until light in color.
• 11 blend in flour until crumbly not smooth.
• 12 drop batter by fingertips (in balls about the size of a pea) into boiling soup to make small dumplings.
• 13 cook, stirring constantly, for 5 minutes, until dumplings hold their shape and float to the surface.
• 14 stir in reserved chopped hard-cooked eggs.