This 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
Chicken Corn Soup
- 1 whole chicken
- 3 quarts Water
- 6 hard boiled eggs, sliced
- 1 onion, chopped
- 16 oz frozen corn
- 1 tsp salt
- 1/4 tsp ground black pepper
- fresh parsley, finely chopped
- 1 egg
- 1 c all purpose flour
- 1 pinch salt
- 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.
- Remove chicken from bones, shred or cut into pieces.
- Add corn to broth and cook to desired tenderness.
- Meanwhile make the rivels: Mix one raw egg and 1 cup of flour with fork and use your fingers to make crumbs.
- Add this slowly to boiling corn and broth and boil for 15 minutes more.
- Add chicken and parsley. Add the hard cooked eggs and stir gently to incorporate.