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Chicken Rivvel Soup Recipe

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This recipe for Chicken Rivvel Soup, by , is from The Conrad Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janie Delauter
Added: Thursday, January 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 stewing chicken
chopped onion to taste
parsley to taste
1 c. cut up celery
2 c. corn (if using fresh corn, about 9 ears of corn needed)



Rivvels:

1 c. or more of flour
2 eggs
salt

Directions:
Directions:
Rivvels: Beat the eggs and add to the flour and salt. Mix together and form little pieces of dough.
Cook together the chicken, onion, parsley and celery. When the chicken is cooked, remove it from the broth and debone. Place the chicken back into the pot of broth, bring to a boil. Add the corn and cook 5 minutes. Stir in the rivvels and cook about 10 minutes.

Personal Notes:
Personal Notes:
Aunt Rose Beck gave this recipe to me so you will understand the lack of exact measurements. The aunts are all such wonderful cooks that they don't need exact measurements -- they just know. As for the rivvels, I hope you all know what they are because the above is my only explanation. This is one of my favorite soup recipes.

 

 

 

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