Chicken and Corn Chowder

SDGranny mentioned soup and that reminded me of this Pennsylvania Dutch recipe, which is a favorite at my house and reminds me of "suppers" at Grandma's house when I was little. It's thick with diced chicken, tender corn kernels, and rivels, which are tiny dumplings that are added just a few minutes before the chowder is served.

3 to 3 1/2 lb. cut-up broiler-fryer chicken
6 c. water
1 medium onion, diced
3 medium stalks celery (with leaves), finely chopped (1 1/2 c.)
1 medium carrot, chopped (1/2 c.)
2 t. salt
1 can (17 oz.) cream-style corn (I use whole kernal)
2 hard-cooked eggs, finely chopped
Egg Rivels (see below)

Remove excess fat from chicken. Place chicken, water, onion, celery, carrot, and salt in Dutch oven. Heat to boiling; reduce heat. Cover and simmer about 1 1/2 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.

Remove chicken from broth; cool chicken about 10 minutes or just until cool enough to handle. Remove chicken from bones and skin; cut chicken into bite-size pieces. Skim fat from broth; return chicken to broth. Stir in corn and eggs. Heat to boiling; reduce heat. Sprinkle with Egg Rivels; stir into soup. Simmer uncovered 10 minutes.

Egg Rivels

1 c. all-purpose flour
1/4 t. salt
1 egg

Mix all ingredients until mixture looks like cornmeal.