Prep 10 mins
Cook 2 hrs
This is an old Mennonite recipe that I have had for years. It is very tasty and comforting in those long cold winter months! Cook time is approximate, depending on how long it takes for your chicken to get tender, which of course depends on whether you use chicken pieces or an old hen!!
- 1 cut up chicken, about 1 1/2 to 2 lbs (you can use pieces, but old hens have the best flavour)
- 4 quarts cold water
- 1⁄2 cup cut up celery & leaves
- 1 medium onion, sliced
- 2 (11 ounce) cans canned corn niblets
- 2 hard-boiled eggs, chopped
- salt and pepper
- 4 tablespoons chopped parsley
- 1 cup flour
- 1 egg, beaten
- 1 tablespoon milk, if necessary
- Put chicken in a pot with the water, bring to a boil, then cover and simmer until tender.
- Remove chicken from broth.
- Discard skin and cut meat into bite size pieces.
- Put back into broth.
- Add everything else except for chopped egg and parsley.
- Bring to a boil.
- Cook for 15 minutes until vegetables are soft, while you make the rivels.
- Make the rivels by rubbing flour and egg together into crumbs.
- Add milk if necessary.
- Should be dry and crumbly.
- Drop into boiling soup, stirring to prevent clumping.
- Cover and simmer for 7 minutes.
- Add chopped egg and parsley.
- Serve and pass cream to be poured into soup.
This is the closest i have come to my grandmother's chicken corn soup. It is so easy and tastes fantastic. I make this often for my husband, the world's most finicky eater.
Great recipe. I changed some things around to make it quicker because I was having a craving for it, but it worked out quite well. Thanks!
I added a sliced carrot and about 4 cloves of garlic sliced thin and used frozen corn instaed of canned. I've made the soup with canned corn and it is equally good. nice easy to put in crockpot. It says it servers 4, but those are huge servings. for an average serving size plan on 6-8. Great crockpot recipe too