Ingredients:
 | 1 1/2 - 2 Lbs Chicken |
| 8 Cups of Chicken Broth |
| Salt & Pepper to taste |
| Yellow food coloring |
| 1/4 Lb Medium Egg Noodles |
| 1 Pint of Creamed Corn |
Rivels:
| 1 Cup Flour |
| 1 Egg |
Prepares 8 Servings
Preparation time: 25 minutes
Cook time: 45 minutes
| Pick off meat and cut chicken into bite size pieces; set aside. |
| Put broth in large pot and add 1/3 as much water as broth. Add salt and pepper to taste. |
| Add yellow food color to desired color. |
| In a separate bowl mix flour and eggs through your hands to make small Rivels. Set aside. |
| Bring broth to a boil, add noodles to broth and cook until almost done. |
| Add rivels slowly to boiling broth a hand full at a time. Cook until rivels are done. |
| Add corn, eggs that are sliced and chicken meat. Bring to a boil over again and serve. |