Chicken Corn Soup

"Yummy, classic favorite with little bites of chicken and three kinds of corn!"
 
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Ready In:
45mins
Ingredients:
10
Serves:
4-6
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ingredients

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directions

  • In a large stock pot, place chicken breasts in water and cook thoroughly. Remove from water and set aside to cool. Add chicken broth to remaining water (about 2 cups should remain) and add white and yellow corn. While corn is warming, make rivvels.
  • Crack egg into bowl with a pouring spout. Whisk briskly adding 1/4 cup cool water. Add flour to make a thin batter consistency. Set aside. Chop the cooled chicken into small diced pieces.
  • Bring broth/corn mixture to a slow, rolling boil. Once boiling, slowly pour in the rivvel batter, stirring constantly with a spoon. After batter is added, pour in the cream style corn and diced chicken. Reduce heat to simmer and cook for additional 10 minutes. Serve piping hot with a dot of butter.

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RECIPE SUBMITTED BY

I am a Pennsylvania country girl, transplanted to the Maryland Metro area since 1988. I have always loved cooking and trying new recipes. I recently found out I am gluten and dairy sensitive, and have been put on a very restricted diet. At first, this was crushing! But . . . I still love to cook and try new recipes, NOW I get to experiment with alternatives, and substitutions in my old recipes. If you have any yummy suggestions, pass them on. I'd love to try them.
 
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