Chicken Corn and Rivel Soup

Ruth923's Note:

I really enjoy this soup. On a cold day it is very comforting.

• Total Time: 50 mins
• Prep Time: 10 mins
• Cook Time: 40 mins

Ingredients:

Servings: 6

• 4 ears fresh corn or 2 cups frozen corn
• 8 cups chicken broth
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 dash pepper
• 2 eggs , slightly beaten
• ½ sweet onion , finely chopped
• 1 tablespoon of snipped fresh parsley
• 1 teaspoon of snipped basil
• 2 cups cooked chicken , diced

Directions:

1. If you are using fresh corn cook it for 5 minutes in boiling water.
2. Drain well.
3. Cut kernels from the the cob and set aside.
4. (Frozen corn does not require pre-cooking.)
5. In a large stock pot bring chicken broth to a full rolling boil.
6. Meanwhile in a separate large mixing bowl combine flour, salt and pepper.
7. Stir in eggs mixing until course and crumbly.
8. Gradually drop small clumps of the flour mixture (the rivels) into the boiling chicken broth, stirring constantly.
9. Reduce heat.
10. Add corn, onion, parsley, and basil.
11. Cover and simmer 10 minutes stirring occasionally.
12. Add chicken and heat throughout.

Reviews

[Barb in PA #2]

I made a big batch of this to take to a church luncheon, expecting some leftovers for the next day. No such luck -- it was all gone. Now I'll have to make more.

[CAMom49]

I made this tonight using fresh sweet corn. It turned out to be a meal in a bowl! Delicious! My husband said this was a perfect alternative to his favorite chicken and dumplings. I followed other reviewer's suggestion and sweated the onions and celery before combining with the soup stock. A quick meal and a great way to use up cooked chicken. Thx for sharing.

[EyesForASkinnyFuture]

So delicious!! This turned out great!! Thanks for the recipe!