Chicken Rivvel Corn Soup Recipe
Summary
Preparation Time20 MinCooking Time3 Hr 10 Min
Ready In3 Hr 30 MinDifficulty LevelEasy
Health IndexHealthyServings8
HealthyHigh Protein
Ingredients
| 1 stewing chicken (about 4 pounds), cut up | ||
| Boiling water | 3 1/2 Quart | |
| Onions | 2 , chopped | |
| 1 cup chopped celery and leaves | ||
| 8 ears of sweet corn, shucked | ||
| 2 hard-cooked eggs, shelled and sliced | ||
| All purpose flour | 1 Cup (16 tbs) | |
| Egg | 1 , Well beaten | |
| Milk | 1/4 Cup (16 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.
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.
Chef
