Sometimes you just need some simple, nourishing comfort food. Nothing fancy, just no-frills, down-home cooking. Well here it is. This recipe is my take on an old-fashioned Pennsylvania Dutch recipe for Chicken Corn Soup with Rivels. Now, for those folks who haven’t heard of a rivel, it’s just a rustic dumpling or noodle, similar to spaetzle. And if you’re thinking that homemade noodles take a little too much effort, let me assure you that rivels are super-easy to make, and are nothing more than a little flour, egg, and a pinch of salt.
Now I did say this dish is made totally from scratch, but in reality, it doesn’t have to be made this way. You can definitely make this as more of an easy weeknight meal by using a carton of prepared chicken stock, a rotisserie chicken and a bag of egg noodles. I’m giving the full-on homemade recipe, but really the level of “from-scratch” is totally up to you.
I’ve given the instructions for making the chicken and broth in a big pot or Dutch oven, but if you have a favorite way of preparing a whole chicken with broth, like in a slow cooker or Instant Pot, go right ahead and do it that way. I often make my chicken the day before in my slow cooker, and then just refrigerate the meat and broth until the next day when I’m ready to make the soup. Sometimes a just little meal prep makes life a whole lot easier.
I hope you enjoy!
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