Ingredients:
4 ears fresh corn or 2 cups frozen corn
8 cups chicken broth
2 cups all-purpose flour
1 teaspoon salt
1 dash pepper
2 eggs, slightly beaten
1/2 sweet onions, finely chopped
1 tablespoon of snipped fresh parsley
1 teaspoon of snipped basil
2 cups cooked chicken, diced
Directions:
If you are using fresh corn cook it for 5 minutes in boiling water.
Drain well.
Cut kernels from the the cob and set aside.
(Frozen corn does not require pre-cooking.)
In a large stock pot bring chicken broth to a full rolling boil.
Meanwhile in a separate large mixing bowl combine flour, salt and pepper.
Stir in eggs mixing until course and crumbly.
Gradually drop small clumps of the flour mixture (the rivels) into the boiling chicken broth, stirring constantly.
Reduce heat.
Add corn, onion, parsley, and basil.
Cover and simmer 10 minutes stirring occasionally.
Add chicken and heat throughout.
Servings: 6-8
Time preparation: 10 min.
Time total: 50 min.