Scratch Recipe – Chicken Corn Soup with Rivels
- Written by Robyn Holder Robyn Holder
- Published: 01 March 2021 01 March 2021
This is as old-fashioned as can be, and as delicious as can be, too! Another one from my mom, Margie 😊.
Soup is good in any season, but I find it especially nourishing as the seasons change. Try this one soon, and make enough to stock up by freezing!
- Boil a fryer or stewing chicken in enough water to cover (you know I need to add an organic chicken is best!).
- Add salt, black pepper, white pepper, bay leaf, parsley, thyme, poultry seasoning (or your favorite spices) and a sliced onion. Eyeball the amounts, or add about a tablespoon of each and then taste.
- Cook until chicken falls off the bone (several hours).
- If fat is on the chicken, allow it in the broth (especially if your chicken is organic).
- Take chicken off the bone and put it back into the broth.
- Add fresh corn (depending on the season). Frozen is second best choice.
Rivels:
2 cups unsifted flour; ½ tsp. salt: 1 egg, well beaten.
Combine ingredients and mix together with fingers until crumbly. Drop lumps into simmering broth and allow to form for 10-15 minutes.
You can add spices to your rivels – oregano and parsley come to mind.
You can omit rivels if you wish, and add noodles or rice, too!
To Your Vitality!
