Chicken Corn Soup
micala (by-nc 2.0)

Chicken Corn Soup



  1. Put cut-up chicken and onion into the water and cook slowly until tender, add salt.
  2. Remove chicken, cut the meat into small (1-inch) pieces and return to broth, together with corn, which has been cut from the cob, celery and seasoning, continue to simmer.
  3. Make rivels by combining 1 cup flour, a inch of salt, 1 egg and a little milk.
  4. Mix well with fork or fingers to form small crumbs.
  5. Drop these into the soup, also the chopped, hard-boiled eggs.
  6. Boil for 15 minutes longer.

Other Information

Author: Organization.Yorkraft Inc

Source: Pennsylvania Dutch Cooking (1960-01-01)

Category: Soup

Measure: avoirdupois

Ingredient: chicken, celery, water, onion, corn, egg, salt, pepper, rivel

Equipment: measuring cups, measuring spoons, knife, stove, pot

See Also