Soup #5 - Chicken Corn Soup

 The Year of Soup

Soup #5 - Chicken Corn Soup

    This recipe comes from the Beta Sigma Phi International Cookbook - Meats - Including Seafood and Poultry - 2000 Favorite Recipes of Beta Sigma Phi Members. The recipe was submitted to the cookbook by Jody Cash, Past President, Omicron Rho, Groves, Texas. This recipe made a large batch of soup.  I've modified it just a bit. See italics. I used chicken thighs instead of a stewing chicken, and I ended up cutting up the onion to keep in the soup, after cooking. I also didn't want to add the hard boiled eggs. I am making them optional to you. I think the little rivels (mini dumplings) were maybe supposed to be a little more tender, but I liked them. I really didn't do many pea sized bits, because my dough wasn't crumbly, so I was pinching off bits to make the rivels. The soup is delicious and I would definitely make this again. Try this soup!

Soup Ingredients:

4 lbs stewing chicken cut up or bone-in chicken breast or thighs with skin on

1 whole onion

4 quarts water

1 tbsp salt

2 cups fresh, frozen or canned corn

1/2 cup chopped celery

parsley flakes

Rivels Ingredients:

1 cup flour

pinch of salt

milk

1 tbsp chopped parsley

2 hard-cooked eggs, chopped (optional)

Directions:

Place chicken pieces into a large soup kettle with onion, water and 1 tbsp salt. Bring to a boil, then lower heat and simmer covered, for 45 minutes. Remove the chicken from the broth; remove skin and bones, and cut into small pieces. Discard the skin and bones. Return the meat to the broth. Add corn and celery and simmer for 30 minutes. 

Make the rivels: Combine flour, salt, egg and enough milk to make a crumbly mixture with lumps the size of small peas (Don't worry, you can always pinch off tiny bits if your dough mixture doesn't look like small peas). Drop the rivels and hard-cooked eggs if using, into the soup. Cook for 15 minutes.  To serve, ladel into bowls. Add parsley, salt and pepper to taste. 

Chicken Corn Soup