Chicken Corn and Rivel Soup

Total Time
50mins
Prep 10 mins
Cook 40 mins

I really enjoy this soup. On a cold day it is very comforting.

Ingredients Nutrition

Directions

  1. If you are using fresh corn cook it for 5 minutes in boiling water.
  2. Drain well.
  3. Cut kernels from the the cob and set aside.
  4. (Frozen corn does not require pre-cooking.)
  5. In a large stock pot bring chicken broth to a full rolling boil.
  6. Meanwhile in a separate large mixing bowl combine flour, salt and pepper.
  7. Stir in eggs mixing until course and crumbly.
  8. Gradually drop small clumps of the flour mixture (the rivels) into the boiling chicken broth, stirring constantly.
  9. Reduce heat.
  10. Add corn, onion, parsley, and basil.
  11. Cover and simmer 10 minutes stirring occasionally.
  12. Add chicken and heat throughout.

Reviews

(7)
Most Helpful

I made a big batch of this to take to a church luncheon, expecting some leftovers for the next day. No such luck -- it was all gone. Now I'll have to make more.

Barb in PA #2 October 28, 2011

I made this tonight using fresh sweet corn. It turned out to be a meal in a bowl! Delicious! My husband said this was a perfect alternative to his favorite chicken and dumplings. I followed other reviewer's suggestion and sweated the onions and celery before combining with the soup stock. A quick meal and a great way to use up cooked chicken. Thx for sharing.

CAMom49 August 10, 2009

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