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Chicken Rivvel Corn Soup

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Ingredients
  Stewing chicken 4 Pound, cut up (1 In Number)
  Boiling water 3 1⁄2 Quart
  Onions 2 , chopped
  Chopped celery and leaves 1 Cup (16 tbs)
  Ears of sweet corn 8 , shucked
  Hard-cooked eggs 2 , shelled and sliced
  All purpose flour 1 Cup (16 tbs)
  Egg 1 , well beaten
  Milk 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Cook chicken at a simmer in boiling water for 3 hours, or until tender.
Remove chicken pieces and strain broth.
Add onions, celery, and corn cut from the cobs to the broth.
Remove chicken meat from bones, and cube.
Add cubes to soup.
Cook until vegetables are tender.Just before serving, add hard-cooked eggs and season with salt and pepper to taste.
Mix flour with egg and milk.
Rub mixture with a fork until it crumbles.
Drop crumbs slowly into soup.
Cook, covered, without stirring, over low heat for 7 minutes.
Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
190 Minutes
Ready In: 
210 Minutes
Servings: 
8

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