PENNSYLVANIA DUTCH CHICKEN-CORN SOUP WITH RIVELS
This recipe uses a small dumpling, sort of the Pennsylvania Dutch version of spaetzle.
Provided by Lynette !
Categories Chicken Soups
Time 1h10m
Number Of Ingredients 13
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.
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Noobgod 2020
[email protected]Great hearty soup. Perfect for a cold winter day.
Syeda.S. Kashif
[email protected]Excellent! Will definitely make it again soon.
Ferdous Shaon
[email protected]The rivals added a really nice touch to the soup. They were a bit time consuming to make, but they were worth it.
Jahanzaib khan Mithani
[email protected]Easy to follow recipe. Soup was very good. Will make this a regular meal.
Inzmam Abbasi
[email protected]I'm not a fan of corn, but I loved this soup! The broth was flavorful and the chicken was tender. I would definitely make this soup again.
Rethabile Plaatjies
[email protected]This soup is a great way to use up leftover chicken. I also added some chopped carrots and celery, and it turned out great.
MD Ajad Mia
[email protected]I wasn't sure about the rivals at first, but they really grew on me. They added a nice chewy texture to the soup.
Tracy Bordone
[email protected]This soup was a little bland for my taste. I added some extra salt and pepper, and it was much better.
Jada Joseph
[email protected]This soup was easy to make and very delicious. I especially liked the addition of the rivals, which gave it a unique and interesting texture.
BIlly Berg
[email protected]I'm not a fan of corn, but I loved this soup! The broth was flavorful and the chicken was tender. I would definitely make this soup again.
Md Mobarok
[email protected]This soup is a great way to use up leftover chicken. I also added some chopped carrots and celery, and it turned out great.
Stayish Fatima
[email protected]I wasn't sure about the rivals at first, but they really grew on me. They added a nice chewy texture to the soup.
Nigar Ripon
[email protected]This soup was a little bland for my taste. I added some extra salt and pepper, and it was much better.
Shiku Shiku
[email protected]I made this soup in my slow cooker and it was perfect for a busy weeknight meal. The soup was hearty and filling, and the rivals added a nice touch of texture.
oscar onyango
[email protected]I followed the recipe exactly and the soup turned out great. The broth was flavorful and the chicken was tender. I would definitely make this soup again.
phil parker
[email protected]This soup was easy to make and very delicious. I especially liked the addition of the rivals, which gave it a unique and interesting texture.
Hana Geleta
[email protected]I'm not usually a fan of corn soup, but this recipe changed my mind. The addition of chicken and rivals made it a delicious and satisfying meal.
saadfarooq awais
[email protected]I made this soup for my family last night and it was a hit! Everyone loved the creamy broth, tender chicken, and flavorful vegetables.
Justin Boyd
[email protected]This Pennsylvania Dutch chicken corn soup was hearty and comforting. The flavors were well-balanced, and the rivals added a nice touch of texture and flavor.