Chicken Corn Soup With Rivels

Paula Conners

By
@southersoul

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.

Rating:
★★★★★ 1 vote
Comments:
Serves:
A lot
Prep:
20 Min
Cook:
1 Hr 30 Min

Ingredients

4 lb
whole chicken
5 small
potatoes, peeled and cubed
3 can(s)
white shoe peg corn
3
hard boiled eggs
1/2 c
chopped celery
1
egg
1 3/4 c
flour
salt and pepper to taste

Step-By-Step

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

About this Recipe

Course/Dish: Chicken Soups
Other Tag: Healthy