Chicken Corn Soup

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 (32 ounce) carton chicken broth
• 2 cups water
• 2 pieces boneless skinless chicken breasts
• 1 (10 ounce) package corn, frozen
• 1 (10 ounce) package corn, frozen
• 1 (14 ounce) can cream-style corn
• 1 cup flour
• 1 egg
• 1/4 cup water
• salt and pepper, to taste

Recipe

• 1 in a large stock pot, place chicken breasts in water and cook thoroughly. remove from water and set aside to cool. add chicken broth to remaining water (about 2 cups should remain) and add and yellow corn. while corn is warming, make rivvels.
• 2 crack egg into bowl with a pouring spout. whisk briskly adding 1/4 cup cool water. add flour to make a thin batter consistency. set aside. chop the cooled chicken into small diced pieces.
• 3 bring broth/corn mixture to a slow, rolling boil. once boiling, slowly pour in the rivvel batter, stirring constantly with a spoon. after batter is added, pour in the cream style corn and diced chicken. reduce heat to simmer and cook for additional 10 minutes. serve piping hot with a dot of butter.