Kats Big Pot Of Chicken Corn Soup With Rivels Recipes

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.

Steps:

• 1. Boil chickens, celery stalks, carrots, and onion, some kosher salt & pepper in a stockpot with enough water to cover both. I add about 1 tsp of curry & some chicken bouillon at this point because I like a hearty broth.
• 2. When chicken is cooked, remove chicken & refrigerate separately.
• 3. Let broth cool down a bit to room temperature. Discard celery and onion. Refrigerate broth overnight.
• 4. Next day, skim fat from top of broth.
• 5. Heat broth over medium heat.
• 6. Add chicken bouillon and cans of chicken broth. Heat to almost a boil.
• 7. Remove skin and bones from chickens. Pick off meat in large chunks.
• 8. Add chicken to the broth.
• 9. Add a few pinches of saffron and nutmeg (optional). I also like to add some Hungarian paprika, dill, a bay leaf, a dash of onion powder, a dash of garlic powder, and a little celery seed.
• 10. Add cans of corn. I drain all the cans of corn but one and add the corn juice to the soup. (NOTE: Most people use fresh corn on the cob or frozen corn for their chicken corn soup. I prefer the cans, just because I think it's better flavor.)
• 11. Add more salt & pepper to taste. Let cook for about an hour and check taste again. This normally is where I will add more water if necessary, more chicken bouillon, salt, etc.
• 12. Cut up hard-boiled eggs into bite-size pieces. Add to the pot.
• 13. Continue cooking and add some fresh parsley snipped in small flakes. Once you are happy with the flavor, bring to a low boil and begin to prepare the rivels. My favorite part of chicken corn soup!!!
• 14. Mix the flour, beaten egg, and milk well. I add a few teaspoons of the broth, too, just for flavor.
• 15. Once it is very well blended, drop by very teeny balls into the soup. (Make sure broth is boiling). I take a fork & just let the rival batter fall off. They are not supposed to be pretty, so don't worry about rolling them or making them uniform! They will be a mishmash of yumminess. Don't make the mistake of getting lazy and making the rivals too large or they won't cook well. You can add some broken thin noodles instead if you want to skip this step.
• 16. Continue stirring over boil for about 10/15 mins. The rivels should have a dough texture. I taste again, add more salt & pepper as needed, and another chicken bouillon, if necessary.
• 17. Add fresh chopped parsley. Stir & serve.
• 18. ENJOY!!! This is everyone's favorite soup in Central PA!

Steps:

• 1. Place chicken in dutch oven, cover with water, salt and pepper and cook until tender (I cook it until the legs come off easily)
• 2. Remove chicken and allow to cool before removing the meat. Meanwhile, add cubed potatoes, celery, corn and boiled eggs to the broth. Cook until potatoes are tender.
• 3. Remove the meat from the chicken and place in the broth and vegetables.
• 4. In a small bowl mix the egg and 3/4 cup flour to make rivels. While the soup is boiling, gently rub the rivel mixture between your hands into the boiling soup. You want them to be small little bites of dumplings. This will also help to thicken the soup.
• 5. Allow to simmer 15 minutes. Serve with crusty bread for dipping in the broth.

Steps:

• 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.

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.

Steps:

• Bring broth to a boil while you make the rivels.
• To make rivels:
• Put flour and salt in a bowl.
• In a separate bowl, scramble eggs with a fork.
• Add eggs to flour/salt mixture and "rivel 'em up" (just stir around with a fork until mixture becomes crumbly).
• Drop by small handfuls into boiling broth.
• Boil for 15 minutes and enjoy!
• **If the broth isn't flavorful enough, add some chicken soup base.
• **You can pinch some of the dough together to get bigger "rivels".
• **You can also add cooked chicken to the soup.
• **Also works well with ham or beef broth.

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.

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.

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.