1 stewing hen, about 4-lbs
4 qts. water
1 onion chopped
10 ears corn
½ cup celery, chopped with leaves
2 hard-boiled eggs
salt and pepper
rivels (see next)
Rivels (directions in soup recipe):
1 cup flour
pinch of salt
Put cut-up chicken and onion into the water and cook slowly until tender, add salt. Remove chicken, cut the meat into small (1-inch) pieces and return to broth, together with corn, which has been cut from the cob, celery and seasoning. Continue to simmer. Make rivels by combining 1 cup flour, a pinch of salt, 1 egg and a little milk. Mix well with fork or fingers to form small crumbs. Drop these into the soup, also the chopped, hard-boiled eggs. Boil for 15 minutes longer.
Categories: Chowders, Main Dish, One Dish Meal, Other Soups & Stews, Poultry, Soups & Stews
Submitted by: lizpike on August 18, 2011
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