Chicken Corn Noodle Rival Soup
4 stalks celery, diced
4 carrots, diced
1 onion, finely chopped
4 large potatoes, diced
4 chicken breasts
1/2 teaspoon salt
4 cups water
3 quarts water
15 chicken bouillon cubes
1 1/2 tablespoons chopped parsley
1 1/2 tablespoons seasoned salt (found in the spice section of any grocery store)
2 teaspoons black pepper
1 1/2 bags kluski egg noodles
2 (14-ounce) cans whole corn
Rivals, recipe follows
Start with a large soup pot and combine celery, carrots, onion and potatoes and enough water to cover. Bring to a boil.
In a separate pot, cook chicken and salt in about 4 cups water, until the chicken is cooked. Remove chicken to cool. Strain broth and add to soup pot.
Add 3 quarts water, bouillon cubes, parsley, seasoned salt and black pepper.
While soup is cooking, debone chicken and dice; add to soup. Bring soup to a boil, add egg noodles. Cook approximately 30 minutes or until egg noodles are cooked, then add whole corn.
To make Rivals: In a bowl, combine 1 egg yolk and 1 cup flour. Stir with a fork until mixed well. Then drop into the boiling soup broth in small amounts the size of a pea.
Continue cooking over medium heat and stirring constantly until the rivals are cooked, which will be approximately 30 minutes.
Continue cooking for several hours, or place in the oven at 200 degrees if needed for an early-morning tailgate party.
Use additional seasoning if needed.
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