Chicken Corn Soup with Rivels
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4.88 from 8 votes

Chicken Corn Soup with Rivels

Prep Time30 mins
Cook Time1 hr 15 mins
Total Time1 hr 45 mins
Course: Soup
Servings: 6 -8
Author: Melanie - Gather for Bread


  • 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

For Rivels:

  • 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.