Chicken Corn Soup With Rivels Recipes

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CHICKEN CORN SOUP WITH RIVELS



Chicken Corn Soup with Rivels image

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

Categories     Dinner     Lunch

Time 25m

Yield 7 servings.

Number Of Ingredients 13

1 cup chopped carrots
1 celery rib, chopped
1 medium onion, chopped
2 teaspoons canola oil
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 cups fresh or frozen corn
2 cups cubed cooked chicken breast
1/2 teaspoon minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon dried tarragon
1/4 teaspoon pepper
3/4 cup all-purpose flour
1 large egg, beaten

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 WITH RIVELS



Chicken Corn Soup With Rivels image

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

Categories     Chicken Soups

Time 1h50m

Number Of Ingredients 8

4 lb whole chicken
5 small potatoes, peeled and cubed
3 can(s) white shoe peg corn
3 hard boiled eggs
1/2 c chopped celery
1 egg
1 3/4 c flour
salt and pepper to taste

Steps:

  • 1. Place chicken in dutch oven, cover with water, salt and pepper and cook until tender (I cook it until the legs come off easily)
  • 2. 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.
  • 3. Remove the meat from the chicken and place in the broth and vegetables.
  • 4. 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.
  • 5. Allow to simmer 15 minutes. Serve with crusty bread for dipping in the broth.

PENNSYLVANIA DUTCH CHICKEN CORN SOUP WITH RIVELS



Pennsylvania Dutch Chicken Corn Soup With Rivels image

****PLEASE USE CHICKEN WITH BONE IN. If you are a corn lover, you will love this. This is my moms recipe for this popular PA dish. Rivels are like tiny little dumplings and add so much goodness to the soup. Prep and cook times are approximate, since she never really had a recipe written out. This tastes even better the next day.

Provided by keen5

Categories     One Dish Meal

Time 1h

Yield 1 large soup stock pot, 10-12 serving(s)

Number Of Ingredients 10

1 package chicken breast (or dark meat if you prefer)
2 hard-boiled eggs, chopped (see asterisk below)
1 onion, chopped
16 ounces frozen corn
1 tablespoon salt
1/4 teaspoon black pepper
parsley
1 raw egg
1 cup all-purpose flour
1 pinch salt

Steps:

  • Boil chicken with onion, salt and pepper in 3 quarts of water until tender.
  • While chicken is boiling, chop eggs so they are ready.
  • (I boil my eggs the night before).
  • Remove chicken from bones, shred or cut into pieces.
  • Add corn to broth and cook to doneness.
  • Meanwhile make the rivels: Mix one raw egg and 1 cup of flour with fork and use your fingers to make crumbs.
  • Add this slowly to boiling corn and broth and boil for 15 minutes more.
  • Add chicken and parsley.
  • The hard cooked eggs are added now, if desired.
  • ***Ifyou are going to freeze any of the soup, do not add the hard cooked eggs to that portion.
  • They do not freeze well at all and will ruin the soup.

CHICKEN CORN SOUP WITH RIVELS



Chicken Corn Soup With Rivels image

This is an old Mennonite recipe that I have had for years. It is very tasty and comforting in those long cold winter months! Cook time is approximate, depending on how long it takes for your chicken to get tender, which of course depends on whether you use chicken pieces or an old hen!!

Provided by MarieRynr

Categories     Chicken

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 11

1 cut up chicken, about 1 1/2 to 2 lbs (you can use pieces, but old hens have the best flavour)
4 quarts cold water
1/2 cup cut up celery & leaves
1 medium onion, sliced
2 (11 ounce) cans canned corn niblets
2 hard-boiled eggs, chopped
salt and pepper
4 tablespoons chopped parsley
1 cup flour
1 egg, beaten
1 tablespoon milk, if necessary

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



Chicken Corn Soup With Rivels image

Make and share this Chicken Corn Soup With Rivels recipe from Food.com.

Provided by Karen..

Categories     Chicken

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

4 cups corn (fresh or frozen)
2 1/2 cups diced cooked chicken
46 ounces chicken broth
2 cups water
1 pinch saffron
1/8 teaspoon salt
pepper
1 cup flour
1 raw egg
3 chopped hard-boiled eggs

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.

Nutrition Facts : Calories 284.4, Fat 7.7, SaturatedFat 2.1, Cholesterol 138.8, Sodium 665.2, Carbohydrate 33.4, Fiber 2.7, Sugar 3.4, Protein 21.9

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