Chicken Corn Soup With Rivels Recipe

• 1 (4 lb.) stewing chicken
• 4 quarts. water
• 1 tbsp. salt
• 1/2 teaspoon pepper
• 1 onion
• 1 stalk celery
• 4 sprigs parsley
• 3 c. fresh corn, cut off cob (8-10 ears)
• 1/2 c. celery, minced
• 1/2 c. onions, minced
• 1 c. flour
• 1/4 teaspoon salt
• 1 egg, beaten
• 1 tbsp. parsley, minced

1. Put cut up chicken in water with salt, pepper, onion, celery stalk and sprigs of parsley.
2. Cover and cook slowly till chicken is tender.
3. Remove chicken and reserve some of best pcs for another chicken dish or possibly sandwiches.
4. Cut up sufficient chicken to make 2 c.. Strain the broth and put back into pot.
5. Heat.
6. Add in chicken, corn, minced celery and onion.
7. Continue to simmer for 5 min.
8. Make rivels or possibly small dough balls by combining flour, salt and egg.
9. Mix with a fork or possibly fingers to create small crumbs.
10. Drop these from finger tips into soup.
11. Cook for 15 min longer.
12. Stir.
13. Add in 1 Tbsp.
14. fresh minced parsley to soup.
15. This is a soup which I learned to make from my Pennsylvania Dutch Grandma.

stewing chicken, water, salt, pepper, onion, celery, parsley, fresh corn, celery, onions, flour, salt, egg, parsley

Taken from cookeatshare.com/recipes/chicken-corn-soup-with-rivels-39348 (may not work)