Chicken Corn Soup With Rivels - cooking recipe

Ingredients

4 cups corn (fresh or frozen)
2 1/2 cups diced cooked chicken
46 ounces chicken broth
2 cups water
1 pinch saffron
1/8 teaspoon salt
pepper
1 cup flour
1 raw egg
3 chopped hard-boiled eggs

Preparation

Combine chicken, corn, broth, water, and seasonings in a stock pot or dutch oven.
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 then stir in hard-boiled eggs.