Chicken Corn And Rivel Soup 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 AND RIVEL SOUP

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

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.

CHICKEN CORN SOUP WITH RIVELS

Steps:

• Combine chicken, corn, broth, water, and seasonings in a stock pot or dutch oven.
• Heat to boiling. Reduce heat and cook three to four minutes until corn is tender.
• Meanwhile, combine flour and raw egg to make rivels. Mix by hand until consistency of pie dough crumbs. Add extra flour if dough is too sticky.
• Slowly add rivels to boiling soup by crumbling into soup with hands while stirring constantly.
• Cook about five minutes and then stir in hard-boiled eggs.

BEST PENNSYLVANIA DUTCH CHICKEN CORN SOUP

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.

CHICKEN CORN RIVEL SOUP

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.

RIVEL SOUP

Steps:

• In a small bowl, combine flour and salt. Cut in egg with a fork until crumbly., In a large saucepan, heat milk over medium heat until bubbles form around sides of pan. Gradually add flour mixture; bring to a gentle boil, stirring constantly. Cook and stir for 1-2 minutes or until rivels are cooked through. Sprinkle servings with parsley and pepper.