Pennsylvania Dutch Chicken Corn Soup With Rivels Recipes

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PENNSYLVANIA DUTCH CHICKEN CORN SOUP WITH RIVELS



Pennsylvania Dutch Chicken Corn Soup With Rivels image

****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

1 package chicken breast (or dark meat if you prefer)
2 hard-boiled eggs, chopped (see asterisk below)
1 onion, chopped
16 ounces frozen corn
1 tablespoon salt
1/4 teaspoon black pepper
parsley
1 raw egg
1 cup all-purpose flour
1 pinch salt

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.

BEST PENNSYLVANIA DUTCH CHICKEN CORN SOUP



Best Pennsylvania Dutch Chicken Corn Soup image

This is a classic favorite! A Pennsylvania Dutch chicken corn soup - complete with rivels (for anyone who doesn't know what rivels are, they are little dumplings). Garnish with chopped fresh parsley.

Provided by Doreen

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 3h30m

Yield 12

Number Of Ingredients 11

2 (3 pound) whole chickens, cut into pieces
3 quarts water
3 onions, minced
1 cup chopped celery
2 ½ tablespoons salt
1 ¼ teaspoons ground nutmeg
¼ teaspoon ground black pepper
10 ears fresh corn
3 eggs
1 cup sifted all-purpose flour
½ cup milk

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.

Nutrition Facts : Calories 436.8 calories, Carbohydrate 30.6 g, Cholesterol 146.9 mg, Fat 18.7 g, Fiber 3 g, Protein 37.5 g, SaturatedFat 5.2 g, Sodium 1576.1 mg, Sugar 4.6 g

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