Chicken Corn Soup with Rivels
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FROM - Tricia Yeakle INGREDIENTS 1 chicken, cooked off, meat removed from bones and stock 2 to 3 quarts sweet corn 1 cup milk Salt and pepper, to taste 1/2 cup flour 1 egg Combine everything but flour and egg. Bring to a boil. Mix flour and egg together (this will look like crumbs). When soup boils, take the rivels (flour and egg) and rub in hands over soup. Let boil 1 minute and remove from stove.