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By Miss Annie
Added July 03, 2002 | Recipe #33081
Showing 1-2 of 2
on April 26, 2003
Miss Annie, I going to write this review while eating this delicious soup. I had a chicken in the freezer just begging for me to find a recipe. I discovered this Miss Annie recipe and knew immediately, this is the one! This recipe is so easy to do. I prepared exactly as your instructions indicated (adding the parsley with step #5), up until the flour, milk and egg. I found I had made a batter instead of crumbs, so instead of adding more flour, being a dumpling lover, I decided to drop 1/2 teaspoonfuls of batter into the soup to make little dumplings! It was just delicious! Thank you, once again, Miss Annie for yet another delicous meal!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Musical Joy
on September 15, 2005
Very good recipe for chicken corn soup. I agree w/Bev, the rivels were too batter like - I will omit the milk next time (that's how I've always made them in the past and I'm from "Amish Country"); they work especially well if you use your hands to mix the flour and egg - add flour to the mixture as needed, then crumble them into the soup. The whole family loved this.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (465 g)
Servings Per Recipe: 4