Chicken Corn Soup
★★★★★ 1 vote5
4 lbstewing chicken cut up
2 cnoodles or rivvels ( recipe following)
1 Tbspchopped parsley
2hard cooked eggs, chopped
2 cfresh or frozen corn
How to Make Chicken Corn Soup
- In a large stewing kettle, cover chicken with 3 quarts water. Add salt, pepper and saffron. Stew until tender.
- Remove chicken from stock and set aside the breast and legs for future use. I:E pot pie. Bone rest of the chicken, cut into small pieces. Return to stock and chill thoroughly.
- Before reheating, skim off most of the fat from the top. Add the noodles or *rivvels and cover. Boil 15 minutes longer. Add parsley and chopped eggs before serving.
- Rivvels: 1 cup flour; 1/2 teaspoon salt; 1 egg well beaten. Combine the flour, salt and beaten egg. Rub through hands into the soup.