Pennsylvania Dutch Chicken Corn Soup With Rivels Food

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:

• 1. Place chicken in dutch oven, cover with water, salt and pepper and cook until tender (I cook it until the legs come off easily)
• 2. 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.
• 3. Remove the meat from the chicken and place in the broth and vegetables.
• 4. 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.
• 5. Allow to simmer 15 minutes. Serve with crusty bread for dipping in the broth.

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.

PENNSYLVANIA DUTCH CHICKEN CORN SOUP

Steps:

• In a big soup pot, melt butter over med-high heat; add in onion and celery; saute 3 minutes.
• Add in corn; continue to cook, stirring, 5 minutes.
• Add in broth; decrease heat to medium and simmer 30 minutes; stir chicken pieces into broth.
• Bring soup to a boil over high heat.
• Pour flour into a bowl.
• Beat egg and water together; add to flour, stirring into a thin paste.
• With a fork or medium-gauge sieve, drizzle flour mixture into boiling soup.
• Decrease heat to medium; stir gently; cook 10 minutes longer.
• Season with salt and pepper to taste.

PENNSYLVANIA DUTCH CHICKEN-CORN SOUP WITH RIVELS

Steps:

• 1. Combine the first 4 ingredients in a large Dutch oven. Bring to a boil; cover, reduce heat, and simmer 20 minutes of until the chicken is done. Remove the chicken, reserving broth in the Dutch oven.
• 2. Let the chicken cool; skin, bone, and coarsely chop the meat. Set the chicken aside.
• 3. Add the onions and celery to the reserved broth; cover and simmer 10 minutes or until crisp-tender. Add the reserved chicken and corn; stir well. Simmer for 5 minutes.
• 4. Make the rivels while the soup is simmering. Combine the flour, 1/4 teaspoon salt, egg and milk in a small bowl using fingertips until the mixture is crumbly.
• 5. Add the rivels (in crumb size pieces) to the broth mixture, stirring constantly. Cover and simmer for 10 minutes. Stir in parsley, if desired.

CHICKEN AND SWEETCORN SOUP

Steps:

• Put the stock cubes in a large saucepan and pour in 900ml/1⅔ pints water. Bring to the boil, stirring occasionally to dissolve the stock cubes. Add the sweetcorn and chicken and simmer gently for 3 minutes, stirring regularly.
• Mix the cornflour with 3 tablespoons cold water in a small bowl. Stir the spring onions and the cornflour mixture into the stock and cook, stirring constantly, for 3-4 minutes, or until thickened. Season to taste with pepper. Remove the pan from the heat.
• Pour the beaten egg over the hot soup and very lightly stir with a fork to distribute the egg strands. Ladle the soup into warmed bowls and scatter with parsley, if using.