Chicken Corn Soup

• 1 (32 ounce) carton chicken broth
• 2 cups water
• 2 pieces boneless skinless chicken breasts
• 1 (10 ounce) package white corn, frozen
• 1 (10 ounce) package corn, frozen
• 1 (14 ounce) can cream-style corn
• 1 cup flour
• 1 egg
• 14 cup water
• salt and pepper, to taste

1. In a large stock pot, place chicken breasts in water and cook thoroughly.
2. Remove from water and set aside to cool.
3. Add chicken broth to remaining water (about 2 cups should remain) and add white and yellow corn.
4. While corn is warming, make rivvels.
5. Crack egg into bowl with a pouring spout.
6. Whisk briskly adding 1/4 cup cool water.
7. Add flour to make a thin batter consistency.
8. Set aside.
9. Chop the cooled chicken into small diced pieces.
10. Bring broth/corn mixture to a slow, rolling boil.
11. Once boiling, slowly pour in the rivvel batter, stirring constantly with a spoon.
12. After batter is added, pour in the cream style corn and diced chicken.
13. Reduce heat to simmer and cook for additional 10 minutes.
14. Serve piping hot with a dot of butter.

chicken broth, water, chicken breasts, white corn, corn, creamstyle, flour, egg, water, salt

Taken from www.food.com/recipe/chicken-corn-soup-362865 (may not work)