Chicken corn and rivel soup is a delightful and comforting dish that combines the savory flavors of chicken, the sweetness of corn, and the heartiness of rivel dumplings. This soup is not only delicious but also packed with nutrients, making it a perfect meal for a cold winter day or as an easy weeknight dinner. In this article, we'll explore two variations of chicken corn and rivel soup: a classic Southern-style soup and a creamy and cheesy version. Both recipes are easy to follow and use simple ingredients, ensuring that you can enjoy this delicious soup in no time. So, gather your pots and spoons, and let's dive into the world of chicken corn and rivel soup!
Here are our top 7 tried and tested recipes!
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 WITH RIVELS
This is a Pennsylvania Dutch dish and is wonderful when served with crusty bread for dipping. A very dear friend of mine would make this when ever comfort food was needed. It has now become a family favorite.
Provided by Paula Conners
Categories Chicken Soups
Time 1h50m
Number Of Ingredients 8
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.
AMISH CHICKEN CORN SOUP
Creamed corn and butter make my chicken corn soup homey and rich. This recipe makes a big batch, but the soup freezes well for future meals-one reason why soups are my favorite thing to make. -Beverly Hoffman, Sandy Lake, Pennsylvania
Provided by Taste of Home
Time 1h5m
Yield 12 servings (about 4 quarts).
Number Of Ingredients 11
Steps:
- Place first 8 ingredients in a Dutch oven; bring slowly to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink and vegetables are tender, about 30 minutes. , Stir in noodles, corn and butter. Cook, uncovered, until noodles are tender, about 10 minutes, stirring occasionally.
Nutrition Facts : Calories 201 calories, Fat 6g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 697mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g 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
BEST PENNSYLVANIA DUTCH CHICKEN CORN SOUP
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
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
CHICKEN CORN AND RIVEL SOUP
Make and share this Chicken Corn and Rivel Soup recipe from Food.com.
Provided by Ruth923
Categories Chicken
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 10
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.
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.
Tips:
- Use fresh, high-quality ingredients: Fresh vegetables, herbs, and spices will give your soup the best flavor.
- Don't overcrowd the pot: When adding vegetables to the pot, make sure there is enough room for them to cook evenly. If the pot is too crowded, the vegetables will steam instead of sautéing, which will result in a less flavorful soup.
- Season to taste: Don't be afraid to taste your soup as it cooks and adjust the seasoning accordingly. You may need to add more salt, pepper, or other spices to taste.
- Let the soup simmer: Simmering allows the flavors to meld and develop. For best results, simmer the soup for at least 30 minutes, or longer if desired.
- Serve with your favorite toppings: Garnish your soup with fresh herbs, grated cheese, or a dollop of sour cream or yogurt to add extra flavor and texture.
Conclusion:
Chicken corn and rivel soup is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover chicken and vegetables, and it can be made in a variety of ways to suit your taste. Whether you like your soup thick or thin, mild or spicy, there is a chicken corn and rivel soup out there for you. So next time you are looking for a quick and easy meal, give this recipe a try. You won't be disappointed!
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