Kats Big Pot Of Chicken Corn Soup With Rivels Recipes

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:

• 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.

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:

• 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.