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Chicken Corn Soup


1 chicken about 4 pounds
4 quarts cool water
1 onion, chopped
1/2 cup chopped celery and leaves
2 1/2 cups fresh or frozen corn
2 hard boiled eggs (optional)
salt and pepper to taste

Rivels
1 cup flour
1 egg
1/4 cup milk

Cook chicken slowly in the water until it is tender, adding salt 30 minutes before it is done. Remove chicken and strain the broth through a fine sieve (or use cheese cloth or a coffee maker filter) Reserve the broth. Take meat from the bones and cut into bite sized pieces. Set aside. Add corn to broth and bring to boil. Add chopped celery and salt and pepper and cook about 5-8 minutes. Five minutes before serving add the chicken, diced hard boiled eggs and rivels.

Rivels
Rub this mixture together with 2 forks until the size of peas and drop into boiling soup. Cover and cook gently for about 5 minutes or until the rivels are cooked through.

Serves 10




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.