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CHICKEN SOUP WITH RIVELS 
1 (3 1/2 to 4 lb.) broiler fryer
1 lg. onion, chopped
6 c. hot water
3 c. sliced carrots
1/4 tsp. pepper
Salt
1 c. all purpose flour
1 egg
1-2 tbsp. milk
1 c. chopped celery, with leaves

In 8 quart Dutch oven or large saucepan over high heat, heat chicken, onion, water, carrots, pepper and 1 tablespoon salt to boiling. Reduce heat to low; cover and simmer 45 minutes or until chicken is fork tender. Remove chicken to cutting board; allow to cool.

Meanwhile, prepare the rivels: in medium bowl with fork, stir flour, egg, 1/2 teaspoon salt, and approximately 1 tablespoon milk, to make a crumbly but moist mixture. With spoon, sprinkle rivels into simmering soup. Add celery, cook 20 minutes or until tender. Cut chicken meat from bones into small chunks; stir into soup; reheat.

Bake chicken and use for meal then make soup with leftovers. Baking chicken adds more flavor.

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