pennsylvania dutch chicken-corn soup with rivels

Name: Pennsylvania Dutch Chicken-Corn Soup with Rivels
Prep time: 25 min
Cook time: 45 min
Yield: 3
Cuisine: American
Ingredients: 2 1/2 pound(s) broiler/fryer, cut up; 6 cup(s) water; 1 teaspoon(s) salt; 1/4 teaspoon(s) hot sauce; 1 large onion, chopped; 3/4 cup(s) celery, chopped; 18 ounce(s) corn, preferably fresh, but can use frozen; 1 tablespoon(s) fresh parsley, minced; ## RIVELS; 1 cup(s) all-purpose flour; 1/4 teaspoon(s) salt; 1 large egg, lightly beaten; 2 tablespoon(s) milk

4 Pinches

Lynette C

Gulf Breeze, FL

Updated on Jul 19, 2020

This recipe uses a small dumpling, sort of the Pennsylvania Dutch version of spaetzle.

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prep time 25 Min

cook time 45 Min

method Stir-Fry

yield 3-4 serving(s)

Ingredients

2 1/2 pounds broiler/fryer, cut up
6 cups water
1 teaspoon salt
1/4 teaspoon hot sauce
1 large onion, chopped
3/4 cup celery, chopped
18 ounces corn, preferably fresh, but can use frozen
1 tablespoon fresh parsley, minced
RIVELS
1 cup all-purpose flour
1/4 teaspoon salt
1 large egg, lightly beaten
2 tablespoons milk

How To Make pennsylvania dutch chicken-corn soup with rivels

Step 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.

Step 2

Let the chicken cool; skin, bone, and coarsely chop the meat. Set the chicken aside.
Step 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.
Step 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.
Step 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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