Probably the most famous Lancaster County soup. Almost a meal in itself.

4 cups fresh or frozen corn
2½ cups diced, cooked chicken
46 oz. can chicken broth
2 cups water
Pinch saffron
1/8 tsp. salt
Pepper to taste
1 cup flour
1 raw egg
3 chopped, hard-boiled eggs

Combine chicken, corn, broth, water, and seasonings in a kettle. Heat to boiling. Reduce heat and cook three to four minutes until corn is tender. Meanwhile, combine flour and raw egg to make rivels. Mix by hand until consistency of pie dough crumbs. Add extra flour if dough is too sticky. Slowly add rivels to boiling soup by crumbling into soup with hands while stirring constantly. Cook about five minutes and stir in hard-boiled eggs.

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