Chicken Corn Rivel Soup
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Rivels are small noodle dumplings that serve to thicken the soup. INGREDIENTS 3 to 4 pound stewing chicken 2 tablespoons salt 1/4 teaspoon pepper 1-1/2 cups celery, chopped 1 medium onion, chopped 2 tablespoons minced parsley 1 quart corn, fresh, frozen, or canned Hard-boiled eggs, chopped, optional Chopped parsley, optional Rivels 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. Heat broth to boiling point and add remaining ingredients. Cook about 15 minutes. Add meat. Heat thoroughly. Garnish with hard-boiled egg or parsley. RIVELS 1 cup flour 1 egg 1/4 cup milk Combine flour and egg. Add milk. Mix rivels by cutting with two forks to make crumbs the size of cherry stones. Drop rivels into boiling broth while stirring to prevent rivels from packing together. Makes 8 to 10 servings