This PA Dutch Favorite is perfect comfort food for cold nights, when extra calories and carbohydrates help keep the body warm and the metabolism running. Rivels are a PA Dutch form of dumpling, kind of like spaetzle, and are very easy to make. Combined with corn, chicken, and root vegetables, this makes a great main meal on its own. This recipe serves 12.

1-1/4 (3 pounds or about 10 pieces) bone-in whole chicken, cut into pieces
8 cups water
2 large onions, chopped, about 2 cups
2/3 cup chopped celery
1 Tbsp plus 2 tsp salt
3/4 teaspoon ground nutmeg
1/8 teaspoon ground black pepper
6 ears fresh corn (about 3-4 cups kernels)

3 eggs
2/3 cup sifted Better Batter Gluten Free Flour
1/3 cup milk or nondairy sub

In a large pot over high heat, brown chicken on all sides. Set aside.

Turn heat to medium and sweat onions, celery, salt, nutmeg and pepper. To do this, stir until the onions and celery begin to wilt a bit. Place a lid on the pot and allow to steam in their own juices for about 2-3 minutes, or until translucent. Check after 3 minutes and repeat, if necessary.

Add the browned chicken and water, to the pot, and bring to a boil, then reduce heat and simmer 2 hours, adding water as needed, until chicken is very tender.

Remove the chicken from the soup. Allow to cool, in order to take the chicken off the bone.

You may refrigerate chicken and soup separately, if you wish, or simply strain the fat off the top of the broth and proceed with the recipe. Chilling helps solidify the fat and makes the straining easier. If you choose to chill, when fat solidifies on surface of soup, remove from refrigerator and remove fat. Remaining soup should equal about 2 1/2 quarts.

Cut the corn from the cob, or use precut corn kernals. Combine broth and corn in a large pot over medium heat and bring to a boil. Reduce heat and simmer until corn is tender, 10 to 15 minutes.

Remove skin and bones from cooled chicken, then chop cooled chicken meat and add to soup.

In a medium bowl, beat eggs until light in color. Beat in flour and milk until smooth. Drop batter by partial spoonfuls into hot broth to make small (1/4 -1/2 inch round) dumplings – the batter should flow somewhat, so that you get oblong dumplings. Do not allow brother to boil, during this process, so that the dumplings set up and remain intact during cooking. Cook, stirring constantly, for 2 to 5 minutes, until dumplings hold their shape and float to the surface.

Serve immediately.