chicken corn soup i

Ingredients

• Servings: 12
• 1 (4 pound) chicken
• 1 onion, chopped
• 4 quarts water
• 1 (10 ounce) package frozen whole kernel corn
• 1/2 cup chopped celery
• salt and pepper to taste
• 1 cup all-purpose flour
• 1 pinch salt
• 1 egg
• 1/4 cup milk
• 2 hard-cooked eggs, chopped

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs


• in a large stock pot cover chicken and onion with water. cook slowly until tender, approximately 1 hour. remove chicken, let cool and remove meat from bones. cut meat into 1 inch pieces, discard skin and bones.
• cut corn from cobs if using fresh corn.
• add corn, cut up chicken, celery to stock pot and season with salt and pepper. simmer soup for 10 minutes.
• in a separate bowl make rivels by mixing together flour, salt, egg, and enough milk to form small crumbs.
• drop rivels into soup and add hard boiled eggs. simmer for 15 minutes and serve hot.