Chicken Corn Rivel Soup
Cozy up with a bowl of hearty and comforting Chicken Corn Rivel Soup, a classic Pennsylvania Dutch dish that’s perfect for chilly evenings or when you need a warm hug in a bowl. This rustic soup combines tender shredded chicken, sweet corn, and soft, hand-formed rivels—crumbly dough bits that add delightful texture—swimming in a savory broth infused with the flavors of sautéed onion, celery, and dried parsley. Made with simple, pantry-friendly ingredients and easy-to-follow steps, this soup requires just 20 minutes of prep before simmering to perfection. Serve it with crusty bread for a satisfying meal that will quickly become a family favorite. Ideal for lovers of chicken soup with a homemade twist, this recipe combines tradition and flavor in every spoonful!
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Recipe Information
Ingredients
- 1 lb Chicken breast
- 8 cups Chicken broth
- 2 cups Sweet corn (fresh, canned, or frozen)
- 1.5 cups All-purpose flour
- 1 Egg
- 0.25 cup Whole milk
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tsp Dried parsley
- 2 tbsp Butter
- 1 Onion (diced)
- 2 stalks Celery (diced)
Instructions
In a large pot, melt the butter over medium heat. Add the diced onion and celery, cooking until softened (about 5 minutes).
Add the chicken broth to the pot and bring it to a boil.
While the broth is heating, prepare the rivels: In a medium bowl, combine the all-purpose flour with a pinch of salt. Beat the egg in a separate bowl, then add it to the flour mixture, mixing with your hands to form a crumbly dough. Gradually add the milk while mixing until small crumbles form.
Once the broth is boiling, add the chicken breast to the pot. Reduce the heat to medium-low and let it simmer for 15-20 minutes, or until the chicken is fully cooked.
Remove the chicken breast from the pot and shred it into bite-sized pieces using two forks.
Add the sweet corn, shredded chicken, salt, black pepper, and dried parsley to the pot. Stir well to combine.
Increase the heat to medium and bring the soup back to a gentle boil. Gradually drop the rivels into the soup, stirring occasionally to prevent clumping.
Cook for another 5-7 minutes, or until the rivels are tender and cooked through.
Taste and adjust seasoning as needed. Serve the soup hot, optionally garnished with additional parsley or a side of crusty bread.
Nutrition Facts
Calories |
2177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.6 g | 71% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 659 mg | 220% | |
| Sodium | 8683 mg | 378% | |
| Total Carbohydrate | 236.8 g | 86% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 38.6 g | ||
| Protein | 194.6 g | 389% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 418 mg | 32% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 4733 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
