Recipe by keen5
****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.
Top Review by ElaineAnn
I had 2 large chicken breast halves with bone in. I used 2 quarts of water, minced dry onions, 10 oz. corn to make less soup but used the full rivel recipe. This made a great and very tasty pot of soup! I did leave out the eggs as I plan to freeze some for future quick meals. Thanks for sharing keen5. Made for Bargain Basement Tag game.
- 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
For The Rivels
- 1 raw egg
- 1 cup all-purpose flour
- 1 pinch salt
Directions See How It's Made
- 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.