Chicken Corn Soup

Made This Recipe? Add Your Photo

Total Time
45mins
Prep
15 mins
Cook
30 mins

Yummy, classic favorite with little bites of chicken and three kinds of corn!

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. In a large stock pot, place chicken breasts in water and cook thoroughly. Remove from water and set aside to cool. Add chicken broth to remaining water (about 2 cups should remain) and add white and yellow corn. While corn is warming, make rivvels.
  2. Crack egg into bowl with a pouring spout. Whisk briskly adding 1/4 cup cool water. Add flour to make a thin batter consistency. Set aside. Chop the cooled chicken into small diced pieces.
  3. Bring broth/corn mixture to a slow, rolling boil. Once boiling, slowly pour in the rivvel batter, stirring constantly with a spoon. After batter is added, pour in the cream style corn and diced chicken. Reduce heat to simmer and cook for additional 10 minutes. Serve piping hot with a dot of butter.