Chicken Corn Soup

Chicken Corn Rivel SoupThis was another childhood staple: good ole chicken corn soup. Oh my! How I loved making those doughy balls with my grandmother and eating them before they were even in the soup! You can eliminate the doughy ‘rivels’ from the recipe (or substitute potatoes instead) and you’ll still end up with a delicious hearty soup.

 

RELATED PRODUCTS: whole chicken


Print Recipe
Chicken Corn Soup
Course Soup
Prep Time 30 minutes
Cook Time 2 hours
Servings
people
Course Soup
Prep Time 30 minutes
Cook Time 2 hours
Servings
people
Instructions
  1. Boil chicken with onion, salt and pepper in 3 quarts of water until tender. While chicken is boiling, hard boil and slice eggs so they are ready.
  2. Remove chicken from bones, shred or cut into pieces.
  3. Add corn to broth and cook to desired tenderness.
  4. Meanwhile make the rivels: Mix one raw egg and 1 cup of flour with fork and use your fingers to make crumbs.
  5. Add this slowly to boiling corn and broth and boil for 15 minutes more.
  6. Add chicken and parsley. Add the hard cooked eggs and stir gently to incorporate.