As many of you know I’m a Pennsylvania girl. Even though I grew up in the city, the country is my true home. I love the countryside of Pennsylvania, its back roads, it’s broad fields and its delicious abundance of harvest.
I love me some good ‘ole chicken corn soup with rivels This stuff is as Pennsylvania as you can get. I love how it uses the fresh corn of the season along with chicken, fresh seasonings and rivels. To me there is nothing like fresh local corn. It’s so sweet and perfect. Great to grill, boil or use in soups. You may love this fantastic tool to help you take it off the cob easier. I have a similar one and it does the job great!
And here’s a brush to help get off those pesky hairs that you can seem to eliminate. There’s always some stragglers, right?!
Have you ever tried rivels? They’re rather boring on their own. Just little bites of dough. But add them to soup and BAM! you have yourself a marvelous meal. Add some fresh bread and dinner is served.
And this meal needs to happen at least several times a year. It’s hearty, delicious and the whole family loves it.
Oh and it’s amazing in the falls too with soup friends, a big bonfire and huge pot of this. It doesn’t get any more comforting than that!
If you love good comforting meals you’ll also want to try out our Pennsylvania Dutch Chicken Pot Pie. It’s hearty and delish!
Tools to get the job done right:
Til we meet and eat again,
FOLLOW ALONG: Gather for Bread
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Chicken Corn Soup with Rivels
- 4 - 5 lb. roaster chicken
- 1 medium onion finely chopped
- 1/2 cup chopped celery
- 4 quarts 16 cups water
- 6 cups fresh corn frozen may be substituted
- 3 hard cooked eggs chopped
- 1 tablespoon parsley
- Salt and pepper to taste
- 2 cups flour
- 1 teaspoon salt
- 2 large eggs
- Place chicken roaster, onion and celery in aDutch oven or stock pot and cover with water. Bring to a boil. Reduce heat and cook for about 1 hour or until chicken is cooked through.
- Remove chicken from the broth. Allow to cool to touch and cut into desired size pieces.
- Meanwhile, shuck corn and cut corn off the cobs. Here's a tool similar to what I use.
- On medium heat add corn kernels to the broth and cook for about 5 minutes until corn is tender. chicken meat and add to soup.
- Meanwhile, combine flour and raw egg to make rivels. Mix by hand until the consistency of 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. Stir in hard-boiled eggs. Ladle into bowls and enjoy.
Recipe adapted slightly from: SoupSong
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