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| CHICKEN CORN SOUP WITH RIVELS | |
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1 (4 lb.) stewing chicken 4 qts. water 1 tbsp. salt 1/2 tsp. pepper 1 onion 1 stalk celery 4 sprigs parsley 3 c. fresh corn, cut off cob (8-10 ears) 1/2 c. celery, chopped 1/2 c. onions, chopped 1 c. flour 1/4 tsp. salt 1 egg, beaten 1 tbsp. parsley, chopped Put cut up chicken in water with salt, pepper, onion, celery stalk and sprigs of parsley. Cover and cook slowly until chicken is tender. Remove chicken and reserve some of best pieces for another chicken dish or sandwiches. Cut up enough chicken to make 2 cups. Strain the broth and put back into pot. Heat. Add chicken, corn, chopped celery and onion. Continue to simmer for 5 minutes. Make rivels or small dough balls by combining flour, salt and egg. Mix with a fork or fingers to form small crumbs. Drop these from finger tips into soup. Cook for 15 minutes longer. Stir. Add 1 tablespoon fresh chopped parsley to soup. This is a soup that I learned to make from my Pennsylvania Dutch Grandma. | |
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recipe reviews #79274
Joot (Pennsylvania) says:
As close to real PA dutch chicken corn soup as I've ever seen on the internet where most people use canned corn GASP! or canned broth GASP! or add potatoes GASP! I just finished making my winter supply, with a little chicken kept back for chicken salad sandwiches and a little of that wonderful broth for making egg drop soup. I still have to make the rivels and I'll use your recipe minus the parsley & salt. Thanks for posting!
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