Chicken Corn Soup with Rivels... My Grandmother made the best and I have adapted it to be lower in fat for the '90s!!!
1 Chicken, cooked off, meat removed from bones and stock (Let stock cool in fridge & skim off the fat)
2-3 qts. sweet corn
1 Cup milk
salt & pepper to taste
1/2 Cup flour
1 egg
Combine everything but flour and egg. Bring to a boil. Mix flour and egg together (this will look like crumbs). When soup boils, take the rivels (flour & egg) and rub in hands over the soup. Let boil 1 minute and remove from stove. (I like to add a lot of rivels!!!) Low fat recipe.