This delicious chicken corn soup is a Dutch favorite complete with rivels (little dumplings).
Ingredient – 2 (3 pound) whole chickens, cut into piece
– 3 quarts water – 3 onions, minced
– 1 cup chopped celery – 2 ½ tablespoons salt
– 1 ¼ teaspoons ground nutmeg – ¼ teaspoon ground black pepper
– 10 ears fresh corn, kernels cut from cob – 3 eggs, divided
– 3 eggs, divided – 1 cup sifted all-purpose flour
– ½ cup milk
Nutrition Facts (per serving) 437Calories19gFat31gCarbs38gProtein
Garnish with chopped fresh parsley.