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Chicken Corn Noodle or Rivel Soup Recipe

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This recipe for Chicken Corn Noodle or Rivel Soup is from Phillips Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Chicken Broth (either your homemade or chicken stock or broth)
Chicken (Boiled and cut up)
Noodles (Your choice, Grandma Phillips used Kluski and one other kind at times)
Corn
Directions:
Directions:
It depends on how much soup you want to know the amounts of ingredients. Use your judgment.

If you want rivel soup, make your rivels as follows:

One cup flour
One egg

Beat egg and add it to the flour and just stir till you have rivels. (I usually use my hands to mix the rivels.)

Use rivels in place of noodles.

Bring you chicken broth to a boil and add your chicken. After adding chicken, bring to boil again and add noodles or rivels. Boil till pasta is cooked and then add corn. (Usually use frozen corn from the garden or store bought.) After you add the corn, turn the burner off and just let corn cook in the soup.

Of course, you can use chicken bouillon. Better than Bouillon is a very good brand.
Personal Notes:
Personal Notes:
Most times Grandma Phillips always used breast meat.

As a treat, Grandma would make mashed potatoes to put in the soup. Some liked sauteed onions put in the mashed potatoes for the soup. Yes, I know this sounds different, but believe me, it is delicious. Just add a spoonful of mashed potatoes to your soup. DELICIOUS

 

 

 

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