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.
prep time
20 Min
cook time
1 Hr 30 Min
method
---
yield
A lot
Ingredients
- 4 pounds whole chicken
- 5 small potatoes, peeled and cubed
- 3 cans white shoe peg corn
- 3 - hard boiled eggs
- 1/2 cup chopped celery
- 1 - egg
- 1 3/4 cups flour
- - salt and pepper to taste
How To Make chicken corn soup with rivels
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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)
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Step 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.
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Step 3Remove the meat from the chicken and place in the broth and vegetables.
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Step 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.
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Step 5Allow to simmer 15 minutes. Serve with crusty bread for dipping in the broth.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Chicken Soups
Tag:
#Healthy
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