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Pennsylvania Dutch Rivel Soup


8 cups chicken broth
1 onion, diced
2 TBS parsley, dried
2 cups flour
1 tsp salt
2 eggs, beaten
2 cans corn
(optional) 2 cups chicken,
   cooked, diced

Bring the chicken broth to a boil.

In a bowl, mix the flour, salt, and eggs until you have a crummy mixture.

Rub the mixture between your fingers over the broth, dropping small amounts (called rivels) into it. The rivels should be no larger than pea-sized.

Add the corn and cook for about 10 - 15 minutes.

If you want, you can add the chicken just before you take it off the stove.

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