Serves: 5
Total Calories: 207
Place chicken, water, onion, celery, carrot, and salt in dutch oven. Heat to boiling; reduce heat. Cover and simmer about 1 1/2 hours or until juice from chicken is no longer pink when pierced. Remove chicken; cool about 10 minutes, then remove chicken from bones; cut into bitesize pieces. Skim fat from broth; return chicken; stir in corn and eggs. Heat to boiling; reduce heat. Sprinkle with Rivels; stir into soup. Simmer uncovered 10 minutes.
Rivels:
Mix all ingredients until mixture resembles coarse cornmeal.
This Chicken Soup with Rivels recipe is from the Fast and Fabulous Soups, Salads and Sandwiches Cookbook. Download this Cookbook today.
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