CHICKEN SOUP WITH RIVELS

Chicken Soup with Rivels image

Number Of Ingredients 13

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1 (3 to 3 1/2-pound) chicken, cut up
6 cups water
1 medium onion, sliced
3 medium stalks celery, with leaves, finely chopped
1 medium carrot, chopped
1 1/2 teaspoons salt
1 (15-ounce) can cream-style corn
2 hard-cooked eggs, finely chopped
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Rivels:
1 cup all-purpose flour
1/4 teaspoon salt
1 egg

Steps:

Place chicken, water, onion, celery, carrot, and salt in dutch oven. Heat to boiling; reduce heat. Cover and simmer about 1 1/2 hours or until juice from chicken is no longer pink when pierced. Remove chicken; cool about 10 minutes, then remove chicken from bones; cut into bitesize pieces. Skim fat from broth; return chicken; stir in corn and eggs. Heat to boiling; reduce heat. Sprinkle with Rivels; stir into soup. Simmer uncovered 10 minutes. Rivels: Mix all ingredients until mixture resembles coarse cornmeal.

Nutrition Facts : Nutritional Facts Serves