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Print this Recipe    Rivel 02

Chicken-Corn Soup

1 chicken about 4 pounds
4 quarts cool water
1 onion, chopped
1/2 cup chopped celery and leaves
2 1/2 cups fresh or frozen corn
2 hard boiled eggs (optional)
salt and pepper to taste

Cook chicken slowly in the water until it is tender, adding salt
30 minutes before it is done. Remove chicken and strain the broth
through a fine sieve (or use cheese cloth or a coffee maker filter)
Reserve the broth. Take meat from the bones and cut into bite
sized pieces. Set aside. Add corn to broth and bring to boil. Add
chopped celery and salt and pepper and cook about 5-8 minutes.
Five minutes before serving add the chicken, diced hard boiled eggs
and rivels.


Rivels

1 cup flour
1 egg
1/4 cup milk

Rub this mixture together with 2 forks until the size of peas and
drop into boiling soup. Cover and cook gently for about 5 minutes
or until the rivels are cooked through, Serves 10

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