Description
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.
Ingredients
- 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
Instructions
- Combine chicken
- water
- onions
- celery
- salt
- nutmeg
- and pepper in a large stockpot over medium heat and bring to a boil; reduce heat and simmer
- adding water as needed
- until chicken is very tender
- about 2 hours.
- Transfer chicken to a deep dish; pour soup into a large jug or bowl. Cover and refrigerate chicken and soup for 6 to 8 hours.
- Remove and discard the layer of fat that has solidified on the surface of soup. Transfer soup into a large pot over medium heat; stir in corn and bring to a boil. Reduce heat and simmer until corn is tender
- 10 to 15 minutes.
- Meanwhile
- place 2 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 chilled chicken meat into small chunks; stir into soup.
- Beat remaining egg in a medium bowl until light in color. Beat in flour and milk until smooth. Drop pea-sized lumps of rivel dough into the soup
- a few at a time
- to make small dumplings. Cook
- stirring constantly
- until dumplings hold their shape and float to the surface
- 2 to 5 minutes. Stir in chopped egg.
Prep Time: 10 mins
Cook Time: 3 hrs
Total Time: 3 hrs 30 mins
Servings: 12