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 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.
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 @southersoul
Categories Chicken Soups
Number Of Ingredients 8
Steps:
- Place chicken in dutch oven, cover with water, salt and pepper and cook until tender (I cook it until the legs come off easily)
- 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.
- Remove the meat from the chicken and place in the broth and vegetables.
- 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.
- Allow to simmer 15 minutes. Serve with crusty bread for dipping in the broth.
CHICKEN CORN RIVEL SOUP
Make and share this Chicken Corn Rivel Soup recipe from Food.com.
Provided by Chef mariajane
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Pat the thighs dry with paper towels, and season with salt and pepper. Heat the oil over medium-high heat until just smoking. Working in two batches, cook the thighs, skin side down, until a deep golden brown, about 6 minutes. Turn the thighs and lightly brown the second side, about 2 minutes. Transfer to a paper-towel-lined plate.
- Pour off all but 1 tablespoon fat from the pot. Cook the onion and celery over medium heat until softened, about 5 minutes. Meanwhile, remove and discard any skin from the thighs.
- Add the thighs, water, bay leaves, saffron and 1 tablespoons salt to the pot. Cover and simmer until the broth is flavorful, about 30 minutes. Add the chicken breasts and simmer until cooked through, about 25 minutes.
- Strain the broth into a large container, let stand at least 10 minutes, then skin the fat from the surface. Meanwhile, transfer the chicken to a cutting board to cool. Reserve the thigh meat for another use. Shred the breast meat and reserve for the soup.
- Melt the butter in a small saucepan over medium heat until nutty brown , about 3 minutes. Let cool. Add the broth to the now empty Dutch oven and set over medium-high heat. When the broth comes to a simmer, place the flour in a bowl, amd make a well in the center. Add the yolk mixture and 2 tablespoons of the browned butter to the well and , using your hands, mix until incorporated. Use your fingers for forming the dough into 1/2 -inch rivels or dumplings. Add the rivels , one at a time, to the simmering soup. Gently stir in the corn and reserved shredded chicken and simner until the rivels are tender, 15-20 minutes. Serve, drizzling each portiionith the remaining browned butter.
Nutrition Facts : Calories 860, Fat 51, SaturatedFat 18.2, Cholesterol 300.4, Sodium 249.8, Carbohydrate 36.1, Fiber 2.4, Sugar 2.4, Protein 62.1
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