CHICKEN CORN SOUP WITH RIVELS
Traditional chicken soup is rich with a dumplinglike soup stretcher called rivels. This healthy recipe is brimming with chicken, vegetables and herbs. You won't be able to resist it. -Elissa Armbruster, Medford, New Jersey
Provided by Taste of Home
Time 25m
Yield 7 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 191 calories, Fat 4g fat (1g saturated fat), Cholesterol 57mg cholesterol, Sodium 482mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges
CHICKEN CORN SOUP I
A real Pennsylvania Dutch favorite! I have made this several times over the years.
Provided by Teresa
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 2h
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 271.1 calories, Carbohydrate 14.2 g, Cholesterol 117.6 mg, Fat 12.4 g, Fiber 1.1 g, Protein 24.7 g, SaturatedFat 3.5 g, Sodium 90 mg, Sugar 0.9 g
CHICKEN CORN SOUP WITH RIVELS
This is an old Mennonite recipe that I have had for years. It is very tasty and comforting in those long cold winter months! Cook time is approximate, depending on how long it takes for your chicken to get tender, which of course depends on whether you use chicken pieces or an old hen!!
Provided by MarieRynr
Categories Chicken
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 11
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
****PLEASE USE CHICKEN WITH BONE IN. If you are a corn lover, you will love this. This is my moms recipe for this popular PA dish. Rivels are like tiny little dumplings and add so much goodness to the soup. Prep and cook times are approximate, since she never really had a recipe written out. This tastes even better the next day.
Provided by keen5
Categories One Dish Meal
Time 1h
Yield 1 large soup stock pot, 10-12 serving(s)
Number Of Ingredients 10
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
Make and share this Chicken Corn Soup With Rivels recipe from Food.com.
Provided by Karen..
Categories Chicken
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 284.4, Fat 7.7, SaturatedFat 2.1, Cholesterol 138.8, Sodium 665.2, Carbohydrate 33.4, Fiber 2.7, Sugar 3.4, Protein 21.9
KAT'S BIG POT OF CHICKEN CORN SOUP WITH RIVELS
After trying a number of different recipes for PA Dutch Chicken Corn Soup, I finally combined a number of the recipes and adjusted them to my family's tastes. This soup freezes well, but if you are going to freeze it, do not add the hard cooked egg at the end.
Provided by LadyKatarina
Categories For Large Groups
Time 3h40m
Yield 20 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 271.4, Fat 10.5, SaturatedFat 3, Cholesterol 116.2, Sodium 653.5, Carbohydrate 22.9, Fiber 1.6, Sugar 2, Protein 21.9
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