Chicken Corn Soup With Rivels
Total Time: 2 hrs 10 mins
Preparation Time: 10 mins
Cook Time: 2 hrs
Ingredients
- Servings: 4
- 1 cut up chicken, about 1 1/2 to 2 lbs (you can use pieces, but old hens have the best flavour)
- 4 quarts cold water
- 1/2 cup cut up celery & leaves
- 1 medium onion, sliced
- 2 (11 ounce) cans canned corn niblets
- 2 hard-boiled eggs, chopped
- salt and pepper
- 4 tablespoons chopped parsley
- 1 cup flour
- 1 egg, beaten
- 1 tablespoon milk, if necessary
Recipe
- 1 put chicken in a pot with the water, bring to a boil, then cover and simmer until tender.
- 2 remove chicken from broth.
- 3 discard skin and cut meat into bite size pieces.
- 4 put back into broth.
- 5 add everything else except for chopped egg and parsley.
- 6 bring to a boil.
- 7 cook for 15 minutes until vegetables are soft, while you make the rivels.
- 8 make the rivels by rubbing flour and egg together into crumbs.
- 9 add milk if necessary.
- 10 should be dry and crumbly.
- 11 drop into boiling soup, stirring to prevent clumping.
- 12 cover and simmer for 7 minutes.
- 13 add chopped egg and parsley.
- 14 serve and pass cream to be poured into soup.
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