Try one of our soup recipes today..
Chicken Corn Rivel Soup
3 - 4 lb. stewing chicken
2 T. salt
1/4 t. pepper
1 1/2 C. celery chopped
1 medium onion chopped
2 T. minced parsley
1 quart corn (fresh, frozen or canned)
In a large kettle, cover chicken with water. Add salt and pepper. Cook until
tender. Remove meat from the chicken and cut up into small pieces. Set aside.
Heat the broth to boiling and add the vegetables. Cook for 15 minutes. Add
1 C. flour
1/4 C. milk
Combine flour and egg. Add milk. Mix rivels by cutting with two forks to make
crumbs the size of cherry stones. Drop rivels into boiling broth while stirring
to prevent rivels from sticking together.
Add the chicken back to the pot. Garnish with parsley or grated hard boiled egg.
Serves 8 - 10