Chicken Corn Soup

I can't make it through summer without making a big pot of chicken corn soup.  This is something I remember having every summer since I was a little girl.  My Grandpa Tatem would make chicken corn soup and bring it to the Manfred family reunion to share.  My mom made it countless times.  There's a comfort factor involved when you eat something that brings happy memories along with it ...its the type of food that doesn't just fill your tummy but your soul as well.

I use a rostisserie chicken from Sam's and low sodium boxed broth to save time but if you want to cook a fresh chicken and make your own chicken broth then go for it!  This recipe makes enough soup to stock your freezer so you can enjoy this in the winter too.

INGREDIENTS
4 cups cooked chicken meat, chopped or shredded
1 tbs vegetable oil
7 celery stalks, chopped (2 cups)
4 carrots, peeled & chopped (1 1/2 cups)
1 small onion, chopped
12 cups chicken broth
6 cups corn (yellow or white fresh off the cob, canned or frozen no salt added)
3 hard boiled eggs, peeled and chopped (optional)
salt & pepper
Rivels, optional (mix 1 egg, 3 tbs flour & dash of salt)

makes 20 servings

DIRECTIONS
In a large stock pot (8 quart) saute the onions, celery and carrots in oil until the celery is tender.  Add the chicken, broth, corn, eggs, salt & pepper.  Bring to a boil.  Meanwhile make rivels... in a small bowl mix together 1 egg, 3 tablespoons flour and a dash of salt.  Drop mixture by spoonfuls into the boiling soup. Let simmer 15 minutes.