Chicken Corn Soup
- 3 quarts water
- 1 chicken, cut up
- 1 onion, diced
- 8 ears corn, kernels cut
- from cob
- salt, pepper, parsley to
- 1 cup flour
- pinch salt
- 1/2 teaspoon baking powder
- 1 egg, beaten
- 2 hard-boiled eggs, sliced
Add onion and chicken to water. Boil until chicken is
tender. Remove chicken, cool. Cut into bite-sized pieces.
Return chicken to broth. Add corn and season to taste.
Make rivels by mixing flour, salt, baking powder, and
beaten egg. Form into crumbs, and add to broth. Boil
15 minutes. Add hard-boiled eggs just before serving.