Ann,MS (10:24:40 AM) :

Jane’s Chicken-Corn Soup
My sister Jane says this is true Pennsylvania Dutch. I know it's delicious. She makes rivels (see below) for authentic Pa. Dutch, but I use just the alphabet noodles.

To prepare, see above for basic chicken broth. Jane uses 4 breasts instead of a whole chicken.

To broth, add:
1-2 c. diced chicken
corn (3 cans white, 3 cans yellow, 2 cream-style)
6 hard-boiled eggs, diced fine
1 pkg. alphabet noodles (I use 2 pkgs.)
1-2 sticks oleo (I use less than one)

Cook 15-20 mins. Make rivels and add, if desired. To make rivels:

Mix: 1 c. flour with a little salt and a little soda.

Beat 1 egg. Pour into flour mixture. Mix with hands, if necessary. Drop by rubbing with hands as dough breaks apart into boiling soup. Cook 2-5 mins.