Chicken Corn Soup with Rivels

Name: Chicken Corn Soup with Rivels Recipe
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 8
Ingredients: Broth; 1 ((about)4 lb.) stewing or fryer chicken; (about) 4 qts. water; 1 tbsp. salt; 1/2 tsp. pepper; (about) 1 onion; (about) 2 stalks celery or lots of tops and bottoms; (about) 4 sprigs parsley; Soup; 2 c. corn; 1/2 c. celery chopped; 1/2 c. onions chopped; 2 cups chopped mushrooms; 1/2 cup chopped yellow or green peppers; 1 c. flour; 1/4 tsp. salt; 1 egg beaten; 1-2 tbsp. water; (about) 2 tbsp. parsley chopped; Put cut up chicken in water with salt pepper onion celery stalk and sprigs of parsley. (If the chicken is frozen just put the whole thing in.) Cover and cook slowly until chicken is tender about 1 hour or 2 if frozen. Remove chicken and reserve some of best pieces for another chicken dish or sandwiches. Cut up enough chicken to make about 2 cups. Strain the broth and put back into pot. Heat. Add chicken corn chopped celery onion and mushrooms. Continue to simmer for 5 minutes. Make rivels or small dough balls by combining flour salt and egg. Mix with a fork or fingers to form small crumbs. Add water if necessary for dough to hold small shapes. Drop these from finger tips or by rubbing palms together into soup. Cook for 15 minutes longer. Stir. Add fresh chopped parsley to soup.

Minutes to Prepare: 30
Minutes to Cook: 120

Number of Servings: 8

Ingredients

Broth1 ((about)4 lb.) stewing or fryer chicken (about) 4 qts. water1 tbsp. salt1/2 tsp. pepper(about) 1 onion(about) 2 stalks celery or lots of tops and bottoms(about) 4 sprigs parsleySoup2 c. corn1/2 c. celery, chopped1/2 c. onions, chopped2 cups chopped mushrooms1/2 cup chopped yellow or green peppers1 c. flour1/4 tsp. salt1 egg, beaten1-2 tbsp. water(about) 2 tbsp. parsley, choppedPut cut up chicken in water with salt, pepper, onion, celery stalk and sprigs of parsley. (If the chicken is frozen just put the whole thing in.) Cover and cook slowly until chicken is tender, about 1 hour or 2 if frozen. Remove chicken and reserve some of best pieces for another chicken dish or sandwiches. Cut up enough chicken to make about 2 cups. Strain the broth and put back into pot. Heat. Add chicken, corn, chopped celery, onion and mushrooms. Continue to simmer for 5 minutes. Make rivels or small dough balls by combining flour, salt and egg. Mix with a fork or fingers to form small crumbs. Add water if necessary for dough to hold small shapes. Drop these from finger tips or by rubbing palms together into soup. Cook for 15 minutes longer. Stir. Add fresh chopped parsley to soup.

Directions

Put cut up chicken in water with salt, pepper, onion, celery stalk and sprigs of parsley. (If the chicken is frozen just put the whole thing in.) Cover and cook slowly until chicken is tender, about 1 hour or 2 if frozen. Remove chicken and reserve some of best pieces for another chicken dish or sandwiches. Cut up enough chicken to make about 2 cups. Strain the broth and put back into pot. Heat. Add chicken, corn, chopped celery, onion and mushrooms. Continue to simmer for 5 minutes. Make rivels or small dough balls by combining flour, salt and egg. Mix with a fork or fingers to form small crumbs. Add water if necessary for dough to hold small shapes. Drop these from finger tips or by rubbing palms together into soup. Cook for 15 minutes longer. Stir. Add fresh chopped parsley to soup.

Serving Size: makes 8-3 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user SHARONROBERTS07.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 161.3
Total Fat: 2.9 g
Cholesterol: 38.2 mg
Sodium: 3,064.0 mg
Total Carbs: 30.1 g
Dietary Fiber: 3.2 g
Protein: 8.0 g

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