I'm from Lancaster County and grew up eating chicken corn soup! This is a good recipe for it. Some people add carrots and some don't like the hard boiled eggs, but NEVER potatoes to true chicken corn soup! For the rivels, the "dough" should really be called batter. There is no mystery and almost no way to mess up. The dough should resemble a thick pancake batter. How big they are in your soup depends on how large a dough "plop" you use. They do not resemble "balls" while making them because the dough is too sticky to make a ball shape.They do make little balls when cooked though. But size is up to you. I've had large rivels and small ones. I personally like them about the size of a small marble when cooked. The easiest way I have found to get the rivels into the pot (because the dough/batter is sticky) is to first scoop up a level (or just a bit rounded) teaspoonful of the batter. Use your index finger, against the edge of the spoon to push and cut off a bit of dough (whatever size you like) and it should stick to the fingerprint side of your index finger. Use the back of the spoon to then push the dough from your finger into the pot. (yes, there is still more dough on the spoon, but it won't fall off because it is sticky.) Keep pushing pieces of dough from the spoon. (about 6-8 rivels from one spoon of batter/dough) If it gets stuck to the back of the spoon, touch the piece of dough to the hot soup. Once I can get in rhythm I can do all the rivels in about 5 minutes.
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I'm from Lancaster County and grew up eating chicken corn soup! This is a good recipe for it....