What's For Lunch Wednesday

Lunch today was actually leftovers, and they were very well received. I made a huge pot of Chicken Corn Soup for dinner yesterday and the girls ate it right up. In this post I asked if anyone had a good Chicken Corn Soup recipe and Aunt Jean came through :) Here's her recipe, plus a few additions that I made. I was SO disappointed when I realized at the end that I didn't have an egg left to make the rivels. I threw in orzo instead, but next time I definitely want to make the rivels!

Chicken Corn Soup

6 C homemade chicken broth
2 cooked and shredded chicken breasts
1 T dried parsley
1 C pureed carrots
1 bag frozen corn
sea salt & pepper to taste (I added a good bit of salt. The corn makes it very sweet so if you want some saltiness I like usually do, it's going to take a bit of salt to get there)
2 hard boiled eggs, chopped
rivels or 1 C orzo

Add first six ingredients to a large pot. I cooked them on low for a few hours. I added orzo about an hour before dinner and the eggs about 10 minutes beforehand. Serve hot with the Irish Soda Bread from my previous post!!!

Rivels (per Aunt Jean)

To make rivals (Nanny’s recipe):

Beat one egg.  Add salt, pepper and flour to make crumbles the size of peas.  Crumbles will be sticky.  Slowly drop individual rivals into boiling stock.  After rivals “pop” to top, reduce heat and cook until rivals or noodles done.