Chicken Corn And Rivel Soup
Total Time: 50 mins
Preparation Time: 10 mins
Cook Time: 40 mins
Ingredients
- Servings: 6
- 4 ears fresh corn or 2 cups frozen corn
- 8 cups chicken broth
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 dash pepper
- 2 eggs, slightly beaten
- 1/2 sweet onion, finely chopped
- 1 tablespoon of snipped fresh parsley
- 1 teaspoon of snipped basil
- 2 cups cooked chicken, diced
Recipe
- 1 if you are using fresh corn cook it for 5 minutes in boiling water.
- 2 drain well.
- 3 cut kernels from the the cob and set aside.
- 4 (frozen corn does not require pre-cooking.)
- 5 in a large stock pot bring chicken broth to a full rolling boil.
- 6 meanwhile in a separate large mixing bowl combine flour, salt and pepper.
- 7 stir in eggs mixing until course and crumbly.
- 8 gradually drop small clumps of the flour mixture (the rivels) into the boiling chicken broth, stirring constantly.
- 9 reduce heat.
- 10 add corn, onion, parsley, and basil.
- 11 cover and simmer 10 minutes stirring occasionally.
- 12 add chicken and heat throughout.
No comments:
Post a Comment