I love this soup. When I was in high school, there was a "Little Red Schoolhouse" gift shop and tea room about a half hour from us. Mom and I used to love to go there to browse and we usually had a piece of pie or this soup AND a piece of pie. They served it thickened over a biscuit.... it makes my mouth water just thinking about it.
For those who don't know.......rivels are like tiny globs of a fresh noodles or dumpling without a shape. My friend's mother used to mix the rivel "batter" with her fingers and just shake it off in small pieces, into the pot of boiling soup.
1 whole chicken OR - the EASY WAY (buy roasted chicken from Grocery Store)
4 qts. water (cold)
3 Chicken bouillon cubes
4 Qts Chicken broth
1 large onion, chopped
1/2 cup chopped celery and leaves
2.5 cups fresh or frozen corn
2 hard boiled eggs, finely chopped
Cook chicken slowly until tender. Remove chicken- cool
and debone. Cut in bite size pieces
Strain broth
Add corn to broth and bring to a boil
Add chopped celery and cook for 5 minutes
5 minutes before serving, add chicken, diced egg and rivels
Rivels –
1 cup flour
1/4 cup milk
1 egg
Rub together with 2 forks ( or fingers) until the size of small peas –
drop into boiling soup – cover and cook gently 5 minutes
Cooking the rivels will thicken the soup, if you want it a thicker consistency yet, (like if you were going to serve it over biscuits) add a little cornstarch mixed with water - bring to a boil, then add rivels.
