Chicken Corn Soup with Rivels

Ingredients

For the Chicken and Broth:
• 1 whole chicken (about 4-5 pounds)
• 3 quarts water
• 1-2 bay leaves

For the Soup:
• 2 tablespoons olive oil
• 1 onion, diced
• 2 stalks celery diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 red bell pepper, diced
• 3 quarts chicken broth
• 1-2 tablespoons chicken base (optional but boosts flavor)
• 1 teaspoon poultry seasoning
• Meat from one cooked chicken, cubed (about 3-4 cups)
• 2 ½ cups corn kernels (fresh, frozen or canned)
• Salt and black pepper
• Fresh or dried parsley (optional)

For the Rivels
• 1 egg
• ¾ - 1 cup flour
• Pinch of salt

Instructions

Prepare chicken and broth:
1. Place chicken (giblets removed) in a large stock pot or Dutch oven. Cover with 3 quarts of water. Add bay leaves. Bring to a boil, then reduce to a gentle simmer. Place lid on pot, and simmer on low for 1 ½-2 hours, or until the chicken is falling-apart tender.
2. Remove chicken from pot. Allow to cool enough to be handled, then remove meat from bones and roughly chop. Strain broth. Set meat and broth aside.
3. If not using immediately, promptly refrigerate meat and broth.

Prepare rivels:
1. In a medium bowl, beat the egg well. Stir in ¾ cup flour, salt and pepper. Add extra flour if needed to make a thick and crumbly dough. Rub dough between fingers until you have pea-size (and smalller) pebbles of dough. Set aside.

Prepare soup:
1. In pot or Dutch oven, heat olive oil over medium-low heat. Add onions, celery, garlic, carrots, and bell pepper. Season with a pinch of salt. Cook vegetables for 8-10 minutes, or until starting to soften. Don’t brown the vegetables, and be careful not to burn the garlic.
2. Add 3 quarts of reserved chicken broth, chicken base (optional), poultry seasoning, cubed chicken meat, and corn kernels to pot, and bring to a boil. Use your hands to sprinkle the rivels slowly into the boiling broth, stirring gently. Reduce heat to low, cover, and simmer about 15 minutes, or until the rivels are tender and cooked through.
3. Season generously with salt and pepper to taste. Sprinkle with parsley to garnish.