Chicken Corn and Rivel Soup
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
- 4 ears fresh corn or 2 cups frozen corn
- 8 cups chicken broth
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 dash pepper
- 2 eggs, slightly beaten
- 1⁄2 sweet onion, finely chopped
- 1 tablespoon of snipped fresh parsley
- 1 teaspoon of snipped basil
- 2 cups cooked chicken, diced
directions
- If you are using fresh corn cook it for 5 minutes in boiling water.
- Drain well.
- Cut kernels from the the cob and set aside.
- (Frozen corn does not require pre-cooking.)
- In a large stock pot bring chicken broth to a full rolling boil.
- Meanwhile in a separate large mixing bowl combine flour, salt and pepper.
- Stir in eggs mixing until course and crumbly.
- Gradually drop small clumps of the flour mixture (the rivels) into the boiling chicken broth, stirring constantly.
- Reduce heat.
- Add corn, onion, parsley, and basil.
- Cover and simmer 10 minutes stirring occasionally.
- Add chicken and heat throughout.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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.
-
This is really fantastic during corn season... I highly recommend using fresh corn if you can. It's a simple recipe, but still very hearty and tasty. I've made this soup twice and the only change I'd recommend is to use 1.5 cups of flour with the two eggs instead. I also forgot to get fresh herbs at the store, but it still tasted fine using dried. Oh, I also added some chopped celery at the beginning and I can't recommend that enough either. If added early, it gives a lot of body to the broth.
see 2 more reviews
Tweaks
-
This is really fantastic during corn season... I highly recommend using fresh corn if you can. It's a simple recipe, but still very hearty and tasty. I've made this soup twice and the only change I'd recommend is to use 1.5 cups of flour with the two eggs instead. I also forgot to get fresh herbs at the store, but it still tasted fine using dried. Oh, I also added some chopped celery at the beginning and I can't recommend that enough either. If added early, it gives a lot of body to the broth.
RECIPE SUBMITTED BY
I am 35 and married, I live in the outskirts of a small town. I am a part-time crossing guard and a home health aide. For relaxation I crochet and read. I also like to enter my crafts at the local county fair so far I have been lucky to have won something every year I enter.