Let's have a cup of soup !
Soup is once again on the menu,
now that the weather is becoming cooler.
This chicken corn soup has the wonderful addition of rivals.
Rivals are little dough balls. ( I think they are Pennsylvania Dutch.) They taste yummy and also thicken the soup.
Chicken Corn Soup with Rivals
2-3 Chicken breasts
1 - 16oz. bag of frozen whole corn
1 can creamed corn
4-5 hard boiled eggs, chopped
2 chicken bouillon cubes
1 beef bouillon cube
salt and pepper to taste
2 celery ribs
2 medium carrots, either shredded or cut into small coins
1 medium onion, quartered
4-5 quarts water
Rivals: 1 cup flour, 1 egg
- In a large kettle, place the chicken, bouillon cubes, celery, carrots, onion and water and cook slowly on medium high. (Cooking the chicken on a rapid boil will toughen the chicken.)
- When vegetables are soft, remove only the chicken and celery from water. Save the broth with the onion and carrot. Discard celery. When chicken is cool, break apart into small pieces and add to broth.
- Add the chopped hard boiled eggs and corn to broth. Add salt and pepper to your liking.
- With a fork, mix the flour and 1 egg until it comes together in small bits.
- Bring the soup to a boil. When boiling, drop small amounts of the flour and egg mixture into the broth. Stir the soup. Add another small amount of the flour and egg mixture. Continue to do this until all of the rivals are in the soup. Cook for approximately 2 minutes.
- Serve with bread or crackers. Yum !