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Sunday, March 15, 2015

Soup #10

Chicken Corn Rivel Soup

3-4 pounds of chicken
2 tbsp salt
1/4 tsp pepper
1 1/2 cup celery chopped
1 medium onion chopped
2 tbsp minced parsely
1 quart corn

In a large kettle cover chicken with water add salt and pepper.  Cook until soft and remove bones if there are any.  Cut meat into small pieces.  Heat broth to boiling point and add remaining ingredients  Cook 15 minutes and add meat.  Heat through.


1 cup flour
1 egg
1/4 cup milk

Combine flour and egg.  Add the milk.  Mix rivels with two forks and form to the size cherry stones or smaller.  Drop rivels into boiling some boiling broth.  Stirring to prevent rivels from sticking together.

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