Mary's Chicken Corn Soup with Rivels
Judy Feil
Mary’s outstanding Pennsylvania Dutch recipe for yummy soup - her whole family loves it!
ingredients
- 3 lb split chicken breasts or cut-up whole chicken
- 1 large diced onion
- 3 chopped celery ribs
- 3 chopped carrots
- 1 10-oz pkg frozen corn
- 4 large eggs
- 1 cup flour
- salt and pepper to taste.
directions
- 1
Cover chicken with water and simmer until chicken is cooked through - about 30-40 minutes. Remove chicken, and, when cool enough to handle, shred meat into a bowl. Put the chicken bones back into the broth and simmer for awhile longer to make a nice stock. (You could skip this step if you’re short on time and use the stock as is, or use prepared chicken stock.) Strain the broth, add onion, celery and carrots and simmer till the beggies are tender. Add the chicken meat. Bring to a simmer, then add the corn.
- 2
To make the rivels (little dumplings): In a small bowl, mix the flour with the eggs until well blended. Using a fork drop small amounts of the mixture into the simmering soup. Let simmer for a couple minutes longer. Season to taste with salt and pepper. Serve.
notes
Excellent soup for those days and nights when nothing but soup will warm you up. A wonderful comfort food.
Source: Mary Gorman
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