Chicken Corn Soup With Rivels Food

CHICKEN CORN SOUP WITH RIVELS

Steps:

• In a large saucepan, saute the carrots, celery and onion in oil until tender. Add the broth, corn, chicken, parsley, salt, tarragon and pepper. Bring to a boil., Meanwhile, for rivels, place the flour in a bowl; mix in egg with a fork just until blended. Drop dough by teaspoonfuls into boiling soup, stirring constantly. Cook and stir for 1-2 minutes or until rivels are cooked through.

CHICKEN CORN SOUP I

Steps:

• In a large stock pot cover chicken and onion with water. Cook slowly until tender, approximately 1 hour. Remove chicken, let cool and remove meat from bones. Cut meat into 1 inch pieces, discard skin and bones.
• Cut corn from cobs if using fresh corn.
• Add corn, cut up chicken, celery to stock pot and season with salt and pepper. Simmer soup for 10 minutes.
• In a separate bowl make rivels by mixing together flour, salt, egg, and enough milk to form small crumbs.
• Drop rivels into soup and add hard boiled eggs. Simmer for 15 minutes and serve hot.

BEST PENNSYLVANIA DUTCH CHICKEN CORN SOUP

Steps:

• In a large pot over medium heat, combine chicken, water, onions, celery, salt, nutmeg and pepper. Bring to a boil, then reduce heat and simmer 2 hours, adding water as needed, until chicken is very tender. Remove the chicken from the soup. Refrigerate chicken and soup.
• When fat solidifies on surface of soup, remove from refrigerator and remove fat. Remaining soup should equal about 2 1/2 quarts.
• Remove corn from cobs by splitting kernels lengthwise with a sharp knife and scraping corn from cob. Combine soup and corn in a large pot over medium heat and bring to a boil. Reduce heat and simmer until corn is tender, 10 to 15 minutes.
• Meanwhile, place two of the eggs in a small saucepan and cover with cold water. Bring to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Set aside.
• Chop cooled chicken meat and add to soup.
• In a medium bowl, beat remaining egg until light in color. Beat in flour and milk until smooth. Drop batter by partial spoonfuls into hot broth to make small (1/4 -1/2 inch round) dumplings. Cook, stirring constantly, for 2 to 5 minutes, until dumplings hold their shape and float to the surface. Stir in reserved cooked egg.

CHICKEN CORN SOUP WITH RIVELS

Steps:

• Put chicken in a pot with the water, bring to a boil, then cover and simmer until tender.
• Remove chicken from broth.
• Discard skin and cut meat into bite size pieces.
• Put back into broth.
• Add everything else except for chopped egg and parsley.
• Bring to a boil.
• Cook for 15 minutes until vegetables are soft, while you make the rivels.
• Make the rivels by rubbing flour and egg together into crumbs.
• Add milk if necessary.
• Should be dry and crumbly.
• Drop into boiling soup, stirring to prevent clumping.
• Cover and simmer for 7 minutes.
• Add chopped egg and parsley.
• Serve and pass cream to be poured into soup.

PENNSYLVANIA DUTCH CHICKEN CORN SOUP WITH RIVELS

Steps:

• Boil chicken with onion, salt and pepper in 3 quarts of water until tender.
• While chicken is boiling, chop eggs so they are ready.
• (I boil my eggs the night before).
• Remove chicken from bones, shred or cut into pieces.
• Add corn to broth and cook to doneness.
• Meanwhile make the rivels: Mix one raw egg and 1 cup of flour with fork and use your fingers to make crumbs.
• Add this slowly to boiling corn and broth and boil for 15 minutes more.
• Add chicken and parsley.
• The hard cooked eggs are added now, if desired.
• ***Ifyou are going to freeze any of the soup, do not add the hard cooked eggs to that portion.
• They do not freeze well at all and will ruin the soup.

CHICKEN CORN SOUP WITH RIVELS

Steps:

• Combine chicken, corn, broth, water, and seasonings in a stock pot or dutch oven.
• Heat to boiling. Reduce heat and cook three to four minutes until corn is tender.
• Meanwhile, combine flour and raw egg to make rivels. Mix by hand until consistency of pie dough crumbs. Add extra flour if dough is too sticky.
• Slowly add rivels to boiling soup by crumbling into soup with hands while stirring constantly.
• Cook about five minutes and then stir in hard-boiled eggs.

KAT'S BIG POT OF CHICKEN CORN SOUP WITH RIVELS

Steps:

• In a large pot over medium heat, combine chicken, water, chicken broth, whole onion, celery stalks, nutmeg, tarragon, bay leaf,poultry seasoning, salt and pepper.
• Bring to a boil, then reduce heat and simmer 2 hours, adding water as needed, until chicken is very tender.
• Remove the chicken from the soup until cool.
• Strain soup and reserve only broth.
• Refrigerate chicken and broth.
• When fat solidifies on surface of broth, remove from refrigerator and remove fat.
• Chop cooled chicken meat and add to broth with thawed corn, creamed corn, chopped onions, chopped celery and saffron.
• Bring soup to boil, 10 minutes.
• In a medium bowl, prepare rivels while soup comes up to boil.
• For Rivels: Beat 2 eggs until light in color.
• Blend in flour until crumbly NOT smooth.
• Drop batter by fingertips (in balls about the size of a pea) into boiling soup to make small dumplings.
• Cook, stirring constantly, for 5 minutes, until dumplings hold their shape and float to the surface.
• Stir in reserved chopped hard-cooked eggs.

GRANDMA'S RIVELS

Steps:

• Bring broth to a boil while you make the rivels.
• To make rivels:
• Put flour and salt in a bowl.
• In a separate bowl, scramble eggs with a fork.
• Add eggs to flour/salt mixture and "rivel 'em up" (just stir around with a fork until mixture becomes crumbly).
• Drop by small handfuls into boiling broth.
• Boil for 15 minutes and enjoy!
• **If the broth isn't flavorful enough, add some chicken soup base.
• **You can pinch some of the dough together to get bigger "rivels".
• **You can also add cooked chicken to the soup.
• **Also works well with ham or beef broth.