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.