Chicken Corn Soup
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 907.18 g carton chicken broth
- 473.18 ml water
- 2 piece boneless skinless chicken breasts
- 283.49 g package white corn, frozen
- 283.49 g package corn, frozen
- 396.89 g can cream-style corn
- 236.59 ml flour
- 1 egg
- 59.14 ml water
- salt and pepper, to taste
directions
- 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.
- 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.
- 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.
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RECIPE SUBMITTED BY
I am a Pennsylvania country girl, transplanted to the Maryland Metro area since 1988. I have always loved cooking and trying new recipes. I recently found out I am gluten and dairy sensitive, and have been put on a very restricted diet. At first, this was crushing! But . . . I still love to cook and try new recipes, NOW I get to experiment with alternatives, and substitutions in my old recipes. If you have any yummy suggestions, pass them on. I'd love to try them.