Kat's Big Pot of Chicken Corn Soup With Rivels
photo by juli.knopp
- Ready In:
- 3hrs 40mins
- Ingredients:
- 18
- Serves:
-
20
ingredients
- 2 fryer chickens, cut into pieces
- 2 quarts water
- 3 (11 ounce) cans low sodium chicken broth
- 2 vidalia onions, one whole, one chopped
- 4 celery ribs, 2 whole and 2 chopped
- 1 tablespoon salt
- 1 1⁄4 teaspoons ground nutmeg
- 1⁄4 teaspoon ground black pepper
- 1⁄4 teaspoon poultry seasoning
- 1 bay leaf
- 2 sprigs tarragon
- 1 pinch saffron
- 3 cups frozen corn, thawed
- 2 (11 ounce) cans creamed corn
- 4 hard-cooked eggs, peeled and chopped
-
Rivels
- 2 cups flour, sifted
- 1 teaspoon table salt
- 2 eggs
directions
- In a large pot over medium heat, combine chicken, water, chicken broth, whole onion, celery stalks, nutmeg, tarragon, bay leaf,poultry seasoning, salt 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 until cool.
- Strain soup and reserve only broth.
- Refrigerate chicken and broth.
- When fat solidifies on surface of broth, remove from refrigerator and remove fat.
- Chop cooled chicken meat and add to broth with thawed corn, creamed corn, chopped onions, chopped celery and saffron.
- Bring soup to boil, 10 minutes.
- In a medium bowl, prepare rivels while soup comes up to boil.
- For Rivels: Beat 2 eggs until light in color.
- Blend in flour until crumbly NOT smooth.
- Drop batter by fingertips (in balls about the size of a pea) into boiling soup to make small dumplings.
- Cook, stirring constantly, for 5 minutes, until dumplings hold their shape and float to the surface.
- Stir in reserved chopped hard-cooked eggs.
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RECIPE SUBMITTED BY
LadyKatarina
Harrisburg, 78