Chicken And Corn Soup With Rivels
|Broiler fryer chicken||3 1⁄2 Pound|
|Onion||1 Large, diced|
|Water||8 Cup (128 tbs)|
|Frozen whole kernel corn||10 Ounce (1 Package)|
|Frozen chopped broccoli||10 Ounce (1 Package)|
|All purpose flour||1 Cup (16 tbs)|
1. Rinse chicken, its giblets and neck with running cold water. Place chicken, breast side down, in 5-quart Dutch oven or saucepot; add giblets, neck, onion, water, salt, and pepper; over high heat, heat to boiling. Reduce heat to low; cover and simmer 35 minutes or until chicken is fork-tender. Remove chicken, giblets, and neck to large bowl; refrigerate 30 minutes or until easy to handle. Discard skin and bones from chicken; cut meat and giblets into bite-sized pieces.