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.