CHICKEN CORN AND RIVEL SOUP

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Chicken Corn and Rivel Soup image

Make and share this Chicken Corn and Rivel Soup recipe from Food.com.

Provided by Ruth923

Categories     Chicken

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 10

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
1/2 sweet onion, finely chopped
1 tablespoon of snipped fresh parsley
1 teaspoon of snipped basil
2 cups cooked chicken, diced

Steps:

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

*** Explore more Chicken Corn And Rivel Soup Recipes »

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