CHICKEN CORN SOUP WITH RIVVELS

Chicken Corn Soup with Rivvels image

Provided by My Food and Family

Categories Home

Number Of Ingredients 10

Ingredients

2.5 pounds chicken
6 cups water
1.5 teaspoons salt
0.25 teaspoons tabasco
2 ribs celery
1 units onion
12 ounces corn
1 units recipe
1 units flour
1 units salad

Steps:

In Dutch oven, combine chicken, water, salt and Tabasco. Bring to boil. Reduce heat, cover and simmer 45 minutes or until chicken is tender. Remove chicken. Let cool. Remove and discard skin and bones. Tear or cut meat into large chunks; set aside.
To broth, add celery and onion. Cover and simmer 10 minutes or until almost tender. Add chicken, corn and Rivvels; cover and simmer 10 minutes. Add more water if soup is too thick; heat through.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g