Chicken Corn Soup with Rivels

Life has kept me from the grocery store this week and so I am totally off menu.

But that is fine. I actually have found it fun and challenging to make suppers all week from already on hand ingredients.

You know that Farmer's Daughter frugality. Surprising what a little ingenuity can do.

We had this soup along with turkey sandwiches last night after church.

Make this old Amish soup and you will want to dig out your prairie skirt and call your man Pa. I did and he liked it.

Rivels or rivlets: an easily prepared short "noodle" that acts as a dumpling-like broth-stretcher

2 or 3 chicken breasts
32 oz. chicken broth
1/2 cup onion, chopped
3 carrots, chopped
3 stalks celery, chopped
1/2 tsp. parsley
dash of pepper
1 can yellow/white sweet corn, drained

Place all ingredients in crockpot and cook on high for 3-4 hours - until chicken falls apart and vegetables are tender.

3/4 cup flour
1 egg

Dump flour on cutting board, making a well in the center. Crack egg into well. Using fork, incorporate flour into egg - making rivels. Spread these apart on cutting board and allow to dry while soup cooks.

With soup at a boil, add rivels and allow to cook for 15 or 20 minutes. Rivels will plump into tiny dumplings.

Love Ma (a/k/a Me)