Ingredients
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2 (3 pound) whole chickens, cut into pieces
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3 quarts water
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3 onions, minced
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1 cup chopped celery
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2 ½ tablespoons salt
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1 ¼ teaspoons ground nutmeg
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¼ teaspoon ground black pepper
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10 ears fresh corn, kernels cut from cob
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3 eggs, divided
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1 cup sifted all-purpose flour
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½ cup milk
Directions
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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.
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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.
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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.
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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.
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Chop chilled chicken meat into small chunks; stir into soup.
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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.
