Kiss the Cook: No rival for rivels in soup on a cool autumn day

Every once in a while, it’s good to go back and try old recipes created during a simpler time.
The rivel soup is an old Pennsylvania Dutch-like soup, sometimes called the poor man’s soup.
It was important to early settlers’ diets and it’s quick, easy and filling. It’s great to have a hot soup as the weather turns colder, too.
The recipe below includes two cups of pre-cooked chicken. You can utilize leftover chicken by adding it to this soup.
I prefer to boil a whole small chicken for an hour, which generates delicious chicken broth to be used in the soup and then use some of the meat in the soup, also.
You can also use leftover beef and beef broth in place of the chicken meat and broth for a slightly different version.

Old Fashioned Chicken Rivel Soup
Prep Time: 5 minutes
Cook time: 25-30 minutes
Servings: 8
Ingredients:
2 cups cooked chicken (chopped or shredded)
1 cup all-purpose flour
½ teaspoon salt
1 egg, beaten
1 can (15.25 oz.) sweet corn
2 quarts chicken broth
2 tablespoons butter (optional)
Salt and Pepper to taste

Directions:
1. Combine the flour, salt, and beaten egg in a mixing bowl. Mix these together with your fingers until it’s crumbly. These are the dough bits used to make the rivals.
2. Bring the broth to brisk simmer in a large pot, add the corn and then sprinkle the rivals into the soup. Simmer for 5 minutes while stirring occasionally over medium heat. Add the chicken and simmer for another 10 minutes, uncovered.
3. Ladle soup into bowls and dot with optional butter. Salt and pepper to taste. Enjoy!