Chickencornrivelsoup Recipes

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CHICKEN CORN SOUP WITH RIVELS

Traditional chicken soup is rich with a dumplinglike soup stretcher called rivels. This healthy recipe is brimming with chicken, vegetables and herbs. You won't be able to resist it. -Elissa Armbruster, Medford, New Jersey

Provided by Taste of Home

Categories     Dinner     Lunch

Time 25m

Yield 7 servings.

Number Of Ingredients 13



Chicken Corn Soup with Rivels image

Steps:

  • In a large saucepan, saute the carrots, celery and onion in oil until tender. Add the broth, corn, chicken, parsley, salt, tarragon and pepper. Bring to a boil., Meanwhile, for rivels, place the flour in a bowl; mix in egg with a fork just until blended. Drop dough by teaspoonfuls into boiling soup, stirring constantly. Cook and stir for 1-2 minutes or until rivels are cooked through.

Nutrition Facts : Calories 191 calories, Fat 4g fat (1g saturated fat), Cholesterol 57mg cholesterol, Sodium 482mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges

1 cup chopped carrots
1 celery rib, chopped
1 medium onion, chopped
2 teaspoons canola oil
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 cups fresh or frozen corn
2 cups cubed cooked chicken breast
1/2 teaspoon minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon dried tarragon
1/4 teaspoon pepper
3/4 cup all-purpose flour
1 large egg, beaten

VELVETY CHICKEN CORN SOUP

This is a quick and easy way to make this soup that is usually served at Chinese restaurants. For a tangy/hot flavor try this: about 3 to 4 hours before serving combine 1/4 cup vinegar and 3 finely chopped green chilies. Refrigerate until serving time and then sprinkle about a teaspoon of this on the soup. Enjoy!! Garnish with fresh scallions.

Provided by SONA86

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 4

Number Of Ingredients 9



Velvety Chicken Corn Soup image

Steps:

  • In a medium stock pot combine broth, corn and chicken. Bring to a boil, reduce heat and add pepper and salt. Bring back to a boil.
  • In a separate bowl mix the corn starch with water. While the soup is boiling add this mixture, and stir constantly until well mixed.
  • Season with sesame oil by adding a few drops at a time. Reduce heat, and slowly add egg white while swirling the soup with a fork in order to break egg pieces apart.
  • Add chopped scallion to garnish, and serve hot.

Nutrition Facts : Calories 165.5 calories, Carbohydrate 23.5 g, Cholesterol 18 mg, Fat 5 g, Fiber 1.3 g, Protein 8.5 g, SaturatedFat 0.7 g, Sodium 1255.7 mg, Sugar 4.4 g

2 (14 ounce) cans chicken broth
1 (14.75 ounce) can cream-style corn
½ cup shredded, cooked chicken meat
¼ teaspoon ground white pepper
salt to taste
2 tablespoons cornstarch
½ cup water
1 tablespoon sesame oil
1 egg white

CHICKEN CORN AND RIVEL SOUP

Make and share this Chicken Corn and Rivel Soup recipe from Food.com.

Provided by Ruth923

Categories     Chicken

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 10



Chicken Corn and Rivel Soup image

Steps:

  • 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.

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

CHICKEN CORN SOUP WITH RIVELS

This is an old Mennonite recipe that I have had for years. It is very tasty and comforting in those long cold winter months! Cook time is approximate, depending on how long it takes for your chicken to get tender, which of course depends on whether you use chicken pieces or an old hen!!

Provided by MarieRynr

Categories     Chicken

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 11



Chicken Corn Soup With Rivels image

Steps:

  • Put chicken in a pot with the water, bring to a boil, then cover and simmer until tender.
  • Remove chicken from broth.
  • Discard skin and cut meat into bite size pieces.
  • Put back into broth.
  • Add everything else except for chopped egg and parsley.
  • Bring to a boil.
  • Cook for 15 minutes until vegetables are soft, while you make the rivels.
  • Make the rivels by rubbing flour and egg together into crumbs.
  • Add milk if necessary.
  • Should be dry and crumbly.
  • Drop into boiling soup, stirring to prevent clumping.
  • Cover and simmer for 7 minutes.
  • Add chopped egg and parsley.
  • Serve and pass cream to be poured into soup.

1 cut up chicken, about 1 1/2 to 2 lbs (you can use pieces, but old hens have the best flavour)
4 quarts cold water
1/2 cup cut up celery & leaves
1 medium onion, sliced
2 (11 ounce) cans canned corn niblets
2 hard-boiled eggs, chopped
salt and pepper
4 tablespoons chopped parsley
1 cup flour
1 egg, beaten
1 tablespoon milk, if necessary

CHICKEN CORN SOUP WITH RIVELS

Make and share this Chicken Corn Soup With Rivels recipe from Food.com.

Provided by Karen..

Categories     Chicken

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10



Chicken Corn Soup With Rivels image

Steps:

  • Combine chicken, corn, broth, water, and seasonings in a stock pot or dutch oven.
  • Heat to boiling. Reduce heat and cook three to four minutes until corn is tender.
  • Meanwhile, combine flour and raw egg to make rivels. Mix by hand until consistency of pie dough crumbs. Add extra flour if dough is too sticky.
  • Slowly add rivels to boiling soup by crumbling into soup with hands while stirring constantly.
  • Cook about five minutes and then stir in hard-boiled eggs.

Nutrition Facts : Calories 284.4, Fat 7.7, SaturatedFat 2.1, Cholesterol 138.8, Sodium 665.2, Carbohydrate 33.4, Fiber 2.7, Sugar 3.4, Protein 21.9

4 cups corn (fresh or frozen)
2 1/2 cups diced cooked chicken
46 ounces chicken broth
2 cups water
1 pinch saffron
1/8 teaspoon salt
pepper
1 cup flour
1 raw egg
3 chopped hard-boiled eggs

CHICKEN CORN SOUP

Provided by Food Network

Yield 10 servings

Number Of Ingredients 17



Chicken Corn Soup image

Steps:

  • Cook the chicken slowly in 4 quarts of water (or to cover) for 1 hour. Add the vegetables and cook for another 1 hour, then add the lovage and lemon and continue to cook slowly until the chicken is very tender and falls away from the bones. The broth should never boil.
  • Strain the stock. Discard the vegetables, herbs and lemon. At this point the stewing chicken has lost its nutrients and taste, discard it.
  • Return the stock to the pot and add the saffron. Cut the kernels from the ears of corn. It is important to get the most "milk" from the corn, so cut the corn with a sharp knife (not too close to the cob) and go back over the cob with the flat of the knife to release the "milk". Add the corn to the broth and saffron. Add the celery. Season with salt and pepper to taste. Add parsley and simmer until the celery is tender.
  • Break 6 of the cobs in half and cover with water. Add 2 whole chicken breasts and simmer with the cobs until the meat is tender, about 30 minutes. Remove the breast and strain the "cob water" into the soup. Remove the skin and bone from the chicken breasts. Cut into bite sized pieces and add to the soup. Correct the seasoning if necessary. Add the rivels to the simmering soup and cook until they are tender.
  • Sift the flour into a bowl with the salt. Make a well in the center. Whisk the eggs until light colored and add the water. Pour this into the well and stir to form a stiff dough. Break off piece of dough and dip into flour. Shape in hand into tiny strings of dough. Spread the crumbs on a cookie sheet or clean cloth to dry.

1 (5 pound) stewing chicken,
1 large onion studded with 2 whole cloves
1 large carrot
2 outside green celery stalks
3 tablespoons chopped fresh lovage leaves
1/2 lemon in large pieces
1/2 teaspoon ground saffron
12 ears of fresh corn
3/4 cup fresh celery and leaves, chopped
Salt and pepper, to taste
1 1/2 tablespoons fresh parsley, minced
2 large whole chicken breasts
Rivels
3/4 cup unbleached flour
Pinch salt, or to taste
1 large egg
1 tablespoon water (mineral or plain seltzer)

PENNSYLVANIA DUTCH CHICKEN CORN SOUP WITH RIVELS

****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.

Provided by keen5

Categories     One Dish Meal

Time 1h

Yield 1 large soup stock pot, 10-12 serving(s)

Number Of Ingredients 10



Pennsylvania Dutch Chicken Corn Soup With Rivels image

Steps:

  • 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.

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
parsley
1 raw egg
1 cup all-purpose flour
1 pinch salt

BEST PENNSYLVANIA DUTCH CHICKEN CORN SOUP

This is a classic favorite! A Pennsylvania Dutch chicken corn soup - complete with rivels (for anyone who doesn't know what rivels are, they are little dumplings). Garnish with chopped fresh parsley.

Provided by Doreen

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 3h30m

Yield 12

Number Of Ingredients 11



Best Pennsylvania Dutch Chicken Corn Soup image

Steps:

  • In a large pot over medium heat, combine chicken, water, onions, celery, salt, nutmeg 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. Refrigerate chicken and soup.
  • When fat solidifies on surface of soup, remove from refrigerator and remove fat. Remaining soup should equal about 2 1/2 quarts.
  • Remove corn from cobs by splitting kernels lengthwise with a sharp knife and scraping corn from cob. Combine soup and corn in a large pot over medium heat and bring to a boil. Reduce heat and simmer until corn is tender, 10 to 15 minutes.
  • Meanwhile, place two of the eggs in a small saucepan and cover with cold water. Bring to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Set aside.
  • Chop cooled chicken meat and add to soup.
  • In a medium bowl, beat remaining egg until light in color. Beat in flour and milk until smooth. Drop batter by partial spoonfuls into hot broth to make small (1/4 -1/2 inch round) dumplings. Cook, stirring constantly, for 2 to 5 minutes, until dumplings hold their shape and float to the surface. Stir in reserved cooked egg.

Nutrition Facts : Calories 436.8 calories, Carbohydrate 30.6 g, Cholesterol 146.9 mg, Fat 18.7 g, Fiber 3 g, Protein 37.5 g, SaturatedFat 5.2 g, Sodium 1576.1 mg, Sugar 4.6 g

2 (3 pound) whole chickens, cut into pieces
3 quarts water
3 onions, minced
1 cup chopped celery
2 ½ tablespoons salt
1 ¼ teaspoons ground nutmeg
¼ teaspoon ground black pepper
10 ears fresh corn
3 eggs
1 cup sifted all-purpose flour
½ cup milk

AMISH CHICKEN CORN SOUP

Creamed corn and butter make my chicken corn soup homey and rich. This recipe makes a big batch, but the soup freezes well for future meals-one reason why soups are my favorite thing to make. -Beverly Hoffman, Sandy Lake, Pennsylvania

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h5m

Yield 12 servings (about 4 quarts).

Number Of Ingredients 11



Amish Chicken Corn Soup image

Steps:

  • Place first 8 ingredients in a Dutch oven; bring slowly to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink and vegetables are tender, about 30 minutes. , Stir in noodles, corn and butter. Cook, uncovered, until noodles are tender, about 10 minutes, stirring occasionally.

Nutrition Facts : Calories 201 calories, Fat 6g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 697mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges

1 medium onion, chopped
2 celery ribs, chopped
1 cup shredded carrots
2 pounds boneless skinless chicken breasts, cubed
3 chicken bouillon cubes
1 teaspoon salt
1/4 teaspoon pepper
12 cups water
2 cups uncooked egg noodles
2 cans (14-3/4 ounces each) cream-style corn
1/4 cup butter

CHICKEN CORN SOUP I

A real Pennsylvania Dutch favorite! I have made this several times over the years.

Provided by Teresa

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 2h

Yield 12

Number Of Ingredients 11



Chicken Corn Soup I image

Steps:

  • In a large stock pot cover chicken and onion with water. Cook slowly until tender, approximately 1 hour. Remove chicken, let cool and remove meat from bones. Cut meat into 1 inch pieces, discard skin and bones.
  • Cut corn from cobs if using fresh corn.
  • Add corn, cut up chicken, celery to stock pot and season with salt and pepper. Simmer soup for 10 minutes.
  • In a separate bowl make rivels by mixing together flour, salt, egg, and enough milk to form small crumbs.
  • Drop rivels into soup and add hard boiled eggs. Simmer for 15 minutes and serve hot.

Nutrition Facts : Calories 271.1 calories, Carbohydrate 14.2 g, Cholesterol 117.6 mg, Fat 12.4 g, Fiber 1.1 g, Protein 24.7 g, SaturatedFat 3.5 g, Sodium 90 mg, Sugar 0.9 g

1 (4 pound) chicken
1 onion, chopped
4 quarts water
1 (10 ounce) package frozen whole kernel corn
½ cup chopped celery
salt and pepper to taste
1 cup all-purpose flour
1 pinch salt
1 egg
¼ cup milk
2 hard-cooked eggs, chopped

OLD FASHIONED CHICKEN CORN SOUP

This is how I remembered it growing up in PA Dutch country. There is nothing like a bowl of this soup when you're under the weather or just wanting some comfort food.

Provided by luvinlif2k

Categories     Clear Soup

Time 2h

Yield 6 quarts, 12 serving(s)

Number Of Ingredients 8



Old Fashioned Chicken Corn Soup image

Steps:

  • Cover chicken with water in large kettle. Cook slowly until tender(about 60-90 minutes). Add salt when water starts to boil.
  • When chicken is done, remove to cutting board until cool enough to debone.
  • While chicken is cooling, strain broth through a fine sieve.
  • Debone chicken and cut meat into bite-sized pieces. Set aside.
  • Add corn (frozen works fine)to broth and bring to a boil.
  • Add celery and seasonings.
  • Cook for 5 minutes.
  • Add chicken and eggs.
  • Cover and cook gently for 5 minutes.
  • NOTE: If you like noodles in your soup (I do)add them with the celery and seasonings.
  • SERVING SUGGESTION: Serve with Club Crackers and cubed Meunster Cheese (my favorite).
  • NOTE: This freezes well if you have not added noodles.

Nutrition Facts : Calories 372.1, Fat 24.1, SaturatedFat 6.9, Cholesterol 144.5, Sodium 711.1, Carbohydrate 7.6, Fiber 1, Sugar 2, Protein 30.4

4 lbs chicken
4 quarts cold water
1 onion, chopped
1/2 cup celery, chopped
2 1/2 cups corn
2 hard-boiled eggs (diced or sliced)
1 tablespoon salt
pepper

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