Prep Time:
30 mins
Cook Time:
2 hrs 30 mins
Additional Time:
6 hrs
Total Time:
9 hrs
Servings:
12
Ingredients
Directions
Bring water, chicken, onions, celery, salt, nutmeg, and pepper to a boil in a large stockpot over medium heat. Reduce heat and simmer, adding water if needed, until chicken is very tender, about 2 hours.
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.
Remove and discard the layer of fat that has solidified on the surface of soup. Pour 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.
Meanwhile, place 2 eggs in a small saucepan and cover with cold water. Bring to a boil: remove from heat. Cover. Let eggs stand in hot water for 10 to 12 minutes. Cool, peel, and chop.
Chop chilled chicken meat into small chunks; stir into soup.
Beat remaining 1 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.
Nutrition Facts (per serving)
| 437 | Calories |
| 19g | Fat |
| 31g | Carbs |
| 38g | Protein |
