Chicken Rivvel Corn Soup
|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)|
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.