AMISH CHICKEN CORN SOUP WITH RIVELS
6 or 8 ears of fresh corn, cut from the cobs (you may substitute canned or frozen corn, about 6+ cups worth)
4 hard cooked eggs, chopped into medium size pieces
generous pinch of saffron
a handful of chopped parsley
Salt and pepper to taste
In a large soup pot, combine the onion, celery, chicken, and cold water (or stock). Bring to simmer over medium high heat, then reduce the heat to low and continue simmering until the chicken is done and ready to fall off the bones--an hour or more. Remove chicken and let cool. Cut the meat into pieces and reserve, discarding the bones. You may skim the fat off the stock if you wish.
Add the corn kernels, the reserved chicken pieces, the hard boiled eggs, the saffron, parsley, and salt and pepper to taste. Bring to a boil, then reduce heat and let cook for 10 minutes. Make up the rivel dough at this point...
When the rivels are cooked and the soup has thickened, ladle into big bowls and garnish with some extra sprinkles of parsley.
*NOTE: I use a whole chicken roaster and just use water. It's very economical and I just buy the chicken when on sale and keep in the freezer until ready to use.