chicken corn soup with rivels
(1 rating)
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.
(1 rating)
yield
serving(s)
prep time
20 Min
cook time
1 Hr 30 Min
Ingredients For chicken corn soup with rivels
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4 lbwhole chicken
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5 smpotatoes, peeled and cubed
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3 canwhite shoe peg corn
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3hard boiled eggs
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1/2 cchopped celery
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1egg
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1 3/4 cflour
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salt and pepper to taste
How To Make chicken corn soup with rivels
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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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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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3Remove the meat from the chicken and place in the broth and vegetables.
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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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5Allow to simmer 15 minutes. Serve with crusty bread for dipping in the broth.
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