Chicken Corn Soup With Rivvels 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

Steps:

• Cook the chicken slowly in 4 quarts of water (or to cover) for 1 hour. Add the vegetables and cook for another 1 hour, then add the lovage and lemon and continue to cook slowly until the chicken is very tender and falls away from the bones. The broth should never boil.
• Strain the stock. Discard the vegetables, herbs and lemon. At this point the stewing chicken has lost its nutrients and taste, discard it.
• Return the stock to the pot and add the saffron. Cut the kernels from the ears of corn. It is important to get the most "milk" from the corn, so cut the corn with a sharp knife (not too close to the cob) and go back over the cob with the flat of the knife to release the "milk". Add the corn to the broth and saffron. Add the celery. Season with salt and pepper to taste. Add parsley and simmer until the celery is tender.
• Break 6 of the cobs in half and cover with water. Add 2 whole chicken breasts and simmer with the cobs until the meat is tender, about 30 minutes. Remove the breast and strain the "cob water" into the soup. Remove the skin and bone from the chicken breasts. Cut into bite sized pieces and add to the soup. Correct the seasoning if necessary. Add the rivels to the simmering soup and cook until they are tender.
• Sift the flour into a bowl with the salt. Make a well in the center. Whisk the eggs until light colored and add the water. Pour this into the well and stir to form a stiff dough. Break off piece of dough and dip into flour. Shape in hand into tiny strings of dough. Spread the crumbs on a cookie sheet or clean cloth to dry.

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.

RIVEL SOUP

Steps:

• In a small bowl, combine flour and salt. Cut in egg with a fork until crumbly., In a large saucepan, heat milk over medium heat until bubbles form around sides of pan. Gradually add flour mixture; bring to a gentle boil, stirring constantly. Cook and stir for 1-2 minutes or until rivels are cooked through. Sprinkle servings with parsley and pepper.

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.

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.

CHICKEN CORN AND RIVEL SOUP

Steps:

• If you are using fresh corn cook it for 5 minutes in boiling water.
• Drain well.
• Cut kernels from the the cob and set aside.
• (Frozen corn does not require pre-cooking.)
• In a large stock pot bring chicken broth to a full rolling boil.
• Meanwhile in a separate large mixing bowl combine flour, salt and pepper.
• Stir in eggs mixing until course and crumbly.
• Gradually drop small clumps of the flour mixture (the rivels) into the boiling chicken broth, stirring constantly.
• Reduce heat.
• Add corn, onion, parsley, and basil.
• Cover and simmer 10 minutes stirring occasionally.
• Add chicken and heat throughout.

CHICKEN CORN SOUP WITH RIVELS

Steps:

• Place chicken in dutch oven, cover with water, salt and pepper and cook until tender (I cook it until the legs come off easily)
• Remove chicken and allow to cool before removing the meat. Meanwhile, add cubed potatoes, celery, corn and boiled eggs to the broth. Cook until potatoes are tender.
• Remove the meat from the chicken and place in the broth and vegetables.
• In a small bowl mix the egg and 3/4 cup flour to make rivels. While the soup is boiling, gently rub the rivel mixture between your hands into the boiling soup. You want them to be small little bites of dumplings. This will also help to thicken the soup.
• Allow to simmer 15 minutes. Serve with crusty bread for dipping in the broth.

CHICKEN CORN SOUP WITH RIVVELS

Steps:

• In Dutch oven, combine chicken, water, salt and Tabasco. Bring to boil. Reduce heat, cover and simmer 45 minutes or until chicken is tender. Remove chicken. Let cool. Remove and discard skin and bones. Tear or cut meat into large chunks; set aside.
• To broth, add celery and onion. Cover and simmer 10 minutes or until almost tender. Add chicken, corn and Rivvels; cover and simmer 10 minutes. Add more water if soup is too thick; heat through.

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.