Rivel Soup, Lancaster County

By á-24734

Ingredients

• 8 Cups Chicken Broth
• 1 Onion, diced
• 2 Tbs. Parsley Flakes
• 2 Cups Flour
• 1 tsp. Salt
• 2 Eggs, beaten
• 1 Pint Whole Kernel Corn
• 2 Cups Chicken, diced and cooked (optional)

Preparation

Step 1

Bring broth to a boil. In a bowl, combine flour, salt, and eggs until mixture is crumbly. Drop small clumps of rivels into boiling broth. Add corn and cook about 10 minutes. If desired, stir in diced chicken immediately before serving.