Chickencornrivelsoup Recipes

CHICKEN CORN AND RIVEL SOUP

Chicken Corn and Rivel Soup image

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

Ingredients

4 ears fresh corn or 2 cups frozen corn
8 cups chicken broth
2 cups all-purpose flour
1 teaspoon salt
1 dash pepper
2 eggs, slightly beaten
1/2 sweet onion, finely chopped
1 tablespoon of snipped fresh parsley
1 teaspoon of snipped basil
2 cups cooked chicken, diced

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.

More about "chickencornrivelsoup recipes"

CHICKEN CORN SOUP WITH RIVELS - GATHER FOR BREAD

Jul 29, 2015 Pennsylvania Dutch Chicken Corn soup with rivels. An original Amish classic soup recipe made with old-fashioned homemade dough rivel. …
From gatherforbread.com
4.8/5 (10)
Category Dinner, Lunch, Soup
Cuisine Lunch or Dinner
Total Time 1 hr 45 mins

Place chicken roaster, onion and celery in aDutch oven or stock pot and cover with water. Bring to a boil. Reduce heat and cook for about 1 hour or until chicken is cooked through.
On medium heat add corn kernels to the broth and cook for about 5 minutes until corn is tender. chicken meat and add to soup.

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