Kats Big Pot Of Chicken Corn Soup With Rivels Recipes

CHICKEN CORN SOUP WITH RIVELS

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.

CHICKEN CORN SOUP I

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.

CHICKEN CORN SOUP WITH RIVELS

Steps:

• Put chicken in a pot with the water, bring to a boil, then cover and simmer until tender.
• Remove chicken from broth.
• Discard skin and cut meat into bite size pieces.
• Put back into broth.
• Add everything else except for chopped egg and parsley.
• Bring to a boil.
• Cook for 15 minutes until vegetables are soft, while you make the rivels.
• Make the rivels by rubbing flour and egg together into crumbs.
• Add milk if necessary.
• Should be dry and crumbly.
• Drop into boiling soup, stirring to prevent clumping.
• Cover and simmer for 7 minutes.
• Add chopped egg and parsley.
• Serve and pass cream to be poured into soup.

KAT'S BIG POT OF CHICKEN CORN SOUP WITH RIVELS

Steps:

• In a large pot over medium heat, combine chicken, water, chicken broth, whole onion, celery stalks, nutmeg, tarragon, bay leaf,poultry seasoning, salt 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 until cool.
• Strain soup and reserve only broth.
• Refrigerate chicken and broth.
• When fat solidifies on surface of broth, remove from refrigerator and remove fat.
• Chop cooled chicken meat and add to broth with thawed corn, creamed corn, chopped onions, chopped celery and saffron.
• Bring soup to boil, 10 minutes.
• In a medium bowl, prepare rivels while soup comes up to boil.
• For Rivels: Beat 2 eggs until light in color.
• Blend in flour until crumbly NOT smooth.
• Drop batter by fingertips (in balls about the size of a pea) into boiling soup to make small dumplings.
• Cook, stirring constantly, for 5 minutes, until dumplings hold their shape and float to the surface.
• Stir in reserved chopped hard-cooked eggs.