Chicken Corn Soup with Rivels
| Yield: | 8 Servings |
| Categories: | Soups |
| 1 | (3-lb) chicken cut in half | |
| 3 | qt | Water |
| 1 | sm | Onion; peeled, chopped |
| 1 | Bay leaf | |
| 2 | Sprigs parsley; whole | |
| Salt & pepper to taste | ||
| 6 | Ears corn; scraped from cob | |
| DIVIDER | --or- | |
| 1 | pk | (20-oz) frozen corn; plus |
| 1 | cn | (17-oz) creamed corn |
| RIVELS | ||
| 2 | Eggs; beaten | |
| 2 | c | Flour |
| 1 | pn | Salt |
| 4 | Hard-boiled eggs; peeled & sliced | |
| 1 | tb | Chopped parsley for garnish |
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