Chicken Corn Soup with Rivels
Warm, comforting, and brimming with homestyle goodness, Chicken Corn Soup with Rivels is a hearty dish that combines tender shredded chicken, sweet corn, and wholesome vegetables with a unique Pennsylvania Dutch twist—rivels! These tiny, rustic dumplings made from flour and egg add a delightful texture and thicken the soup to perfection. Simmered in a rich chicken broth, flavored with aromatic garlic, onion, and parsley, this soup is a satisfying choice for chilly evenings or cozy family gatherings. Ready in just under an hour and perfect for serving up to six, this dish is a fusion of simplicity and flavor that will become a cherished part of your recipe collection.
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Recipe Information
Ingredients
- 1 pound chicken breast (boneless, skinless)
- 8 cups chicken broth
- 2 cups sweet corn (canned or fresh, drained if canned)
- 1 medium onion (finely chopped)
- 1 large carrot (diced)
- 2 stalks celery (diced)
- 2 cloves garlic (minced)
- 1 cup flour (for rivels)
- 1 egg (for rivels)
- 2 tablespoons water
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley (chopped, optional for garnish)
Instructions
Place the chicken breast in a large pot and cover it with the chicken broth. Bring to a boil over medium-high heat, then reduce the heat to a simmer. Cook the chicken for 15-20 minutes or until fully cooked.
Remove the chicken from the pot and set it aside to cool slightly. Once cooled, shred the chicken into bite-sized pieces using two forks.
While the chicken is cooking, prepare the rivels. In a small bowl, mix the flour and a pinch of salt. Add the egg and mix with a fork until the mixture comes together into a crumbly texture. If needed, add a few drops of water so the dough clumps into small, pea-sized pieces. Set the rivels aside.
In the same pot with the chicken broth, add the chopped onion, diced carrot, diced celery, and minced garlic. Simmer for 10-12 minutes or until the vegetables are tender.
Add the sweet corn to the pot along with the shredded chicken. Season the soup with salt and black pepper. Simmer for an additional 5 minutes.
Slowly sprinkle the prepared rivels into the simmering soup while stirring to prevent them from clumping together. Let the soup simmer for 10 minutes, allowing the rivels to cook through and thicken the soup slightly.
Taste and adjust the seasoning if needed. Serve hot, garnished with chopped parsley if desired.
Nutrition Facts
Calories |
1917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 571 mg | 190% | |
| Sodium | 8442 mg | 367% | |
| Total Carbohydrate | 216.5 g | 79% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 45.2 g | ||
| Protein | 203.8 g | 408% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 361 mg | 28% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 4966 mg | 106% | |
*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.
