Put cut-up chicken and onion into the water and cook slowly until tender, add salt. Remove chicken, cut the meat into small (1-inch) pieces and return to broth, together with corn, which has been cut from the cob, celery and seasoning. Continue to simmer. Make rivels by combining 1 cup flour, a pinch of salt, 1 egg and a little milk. Mix well with fork or fingers to form small crumbs. Drop these into the soup, also the chopped, hard-boiled eggs. Boil for 15 minutes longer.
CORN SOUP WITH RIVELS
- 3 cups fresh or canned corn
- 2 qts. water
- 1 cup rich milk
- 1⅓ cups flour
- 1 egg
- 3 tblsp. butter
- 1½ tsp. salt
- parsley
Cook corn in water for 10 minutes. Make a batter by mixing egg, flour and milk together. Pour this batter through a colander, letting it drop into the boiling corn. Add butter and salt. Cook slowly in a covered pan for 3 minutes. Garnish with chopped parsley. Soup should be eaten immediately after rivels are cooked.
CHICKEN NOODLE SOUP
- 4 lb. chicken
- 2½ qts. water
- 2½ tsp. salt
- 3 cups cooked noodles
Cut a young stewing chicken into serving pieces, bring to a boil and simmer for 2½ hours, adding water as needed. Skim off the fat and add:
- 1 tsp. peppercorns
- 1 small onion, sliced
- 1 carrot, sliced
- 1 bay leaf
- 1 tblsp. parsley, chopped
- salt and pepper
Bring to boil again and add noodles, preferably home made noodles. Cook for 20 minutes longer.