Chicken Corn and Rivel Soup

READY IN: 50mins
Recipe by Ruth923

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

Top Review by Barb in PA 2

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.

Ingredients Nutrition


  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.

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