Chicken Corn Soup With Rivels

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READY IN: 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine chicken, corn, broth, water, and seasonings in a stock pot or dutch oven.
  • Heat to boiling. Reduce heat and cook three to four minutes until corn is tender.
  • Meanwhile, combine flour and raw egg to make rivels. Mix by hand until consistency of pie dough crumbs. Add extra flour if dough is too sticky.
  • Slowly add rivels to boiling soup by crumbling into soup with hands while stirring constantly.
  • Cook about five minutes and then stir in hard-boiled eggs.
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