Prep 10 mins
Cook 40 mins
I really enjoy this soup. On a cold day it is very comforting.
- 4 ears fresh corn or 2 cups frozen corn
- 8 cups chicken broth
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 dash pepper
- 2 eggs, slightly beaten
- 1⁄2 sweet onion, finely chopped
- 1 tablespoon of snipped fresh parsley
- 1 teaspoon of snipped basil
- 2 cups cooked chicken, diced
- If you are using fresh corn cook it for 5 minutes in boiling water.
- Drain well.
- Cut kernels from the the cob and set aside.
- (Frozen corn does not require pre-cooking.)
- In a large stock pot bring chicken broth to a full rolling boil.
- Meanwhile in a separate large mixing bowl combine flour, salt and pepper.
- Stir in eggs mixing until course and crumbly.
- Gradually drop small clumps of the flour mixture (the rivels) into the boiling chicken broth, stirring constantly.
- Reduce heat.
- Add corn, onion, parsley, and basil.
- Cover and simmer 10 minutes stirring occasionally.
- Add chicken and heat throughout.
I made a big batch of this to take to a church luncheon, expecting some leftovers for the next day. No such luck -- it was all gone. Now I'll have to make more.
I made this tonight using fresh sweet corn. It turned out to be a meal in a bowl! Delicious! My husband said this was a perfect alternative to his favorite chicken and dumplings. I followed other reviewer's suggestion and sweated the onions and celery before combining with the soup stock. A quick meal and a great way to use up cooked chicken. Thx for sharing.
So delicious!! This turned out great!! Thanks for the recipe!