Mom's Chicken Corn Soup
Recipe from Matt's Mom

3 chicken thighs
1 lb. corn, whole kernel (frozen or canned is fine)
1 cube boullion, chicken
black pepper to taste
½ C flour, all-purpose
1 tsp salt
1 egg (beaten)


Instructions

  1. Put chicken in soup pot, cover with water, and cook until chicken is done - 20 to 30 mins

  2. Debone chicken (probably should let it cool a little first) and put good pieces back into pot

  3. Add corn, bouillon, and pepper to pot, bring back to a boil

  4. While waiting for that to re-boil, mix 'rivels': flour, salt, egg, and enough water to make the mixture 'goopy.'

  5. When the soup is boiling, drop in the rivels by the teaspoon. They'll form clumps in the soup

  6. Let soup cook another 5-10 minutes.

Tags: Fall Harvest, Main Dish, Pennsylvania Dutch, Summer Harvest