Rivel Chicken Soup

Yield: 6-8 servings
  • 8 c. chicken broth or stock
  • diced onion
  • 2 Tbsp. parsley flakes
  • 2 c. flour
  • 1 tsp. salt
  • 2 eggs, beaten
  • 1 pint whole kernel corn
  • 2 c. diced, cooked chicken
  • 1-2 c. cooked rice (optional)
  1. Bring broth, onion and parsley to a boil. Meanwhile, combine flour, salt and eggs until mixture is crumbly to make rivels. Drop bitesize clumps of rivels into boiling broth. Add corn and cook about 10 minutes.
  2. Stir in chicken and rice before serving.
This is kind of like chicken noodle soup--comfort food. The rivels help to fill you up, as does the rice.
  • dinner
Last updated 2016-12-25
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