RECIPE TITLE "Chicken Corn Rivel Soup"
recipe from The Best of Soups: From Amish and Mennonite Kitchens
Copyright© 1996 by Phyllis Pellman Good
Makes 8-10 servings---easy
3-4 lb. stewing chicken
2 Tbsp. salt
1/4 tsp. pepper
1 1/2 cups celery, chopped
1 medium onion, chopped
2 Tbsp. minced parsley
1 quart corn (fresh, frozen, or canned)
1. In large kettle cover chicken with water. Add salt and pepper. Cook until soft. Remove bones and skin from
chicken and cut meat into small pieces.
2. Heat broth to boiling point and add remaining ingredients. Cook about 15 minutes. Add meat. Heat thoroughly. Garnish with hard-boiled egg and parsley.
1 cup flour
1/4 cup milk/
1. Combine flour and egg. Add milk. Mix rivels by cutting with two forks to make crumbs the size of cherry stones.
2. Drop rivels into boiling broth while stirring to prevent rivels from packing together.
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