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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Ingredients
- 1 whole chicken (about 4-5 pounds)
- 3 quarts water
- 1-2 bay leaves
- 2 tablespoons olive oil
- 1 onion, diced
- 2 stalks celery diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 red bell pepper, diced
- 3 quarts chicken broth
- 1-2 tablespoons chicken base (optional but boosts flavor)
- 1 teaspoon poultry seasoning
- Meat from one cooked chicken, cubed (about 3-4 cups)
- 2 ½ cups corn kernels (fresh, frozen or canned)
- Salt and black pepper
- Fresh or dried parsley (optional)
- 1 egg
- ¾ - 1 cup flour
- Pinch of salt
Instructions
- Place chicken (giblets removed) in a large stock pot or Dutch oven. Cover with 3 quarts of water. Add bay leaves. Bring to a boil, then reduce to a gentle simmer. Place lid on pot, and simmer on low for 1 ½-2 hours, or until the chicken is falling-apart tender.
- Remove chicken from pot. Allow to cool enough to be handled, then remove meat from bones and roughly chop. Strain broth. Set meat and broth aside.
- If not using immediately, promptly refrigerate meat and broth.
- In a medium bowl, beat the egg well. Stir in ¾ cup flour, salt and pepper. Add extra flour if needed to make a thick and crumbly dough. Rub dough between fingers until you have pea-size (and smalller) pebbles of dough. Set aside.
- In pot or Dutch oven, heat olive oil over medium-low heat. Add onions, celery, garlic, carrots, and bell pepper. Season with a pinch of salt. Cook vegetables for 8-10 minutes, or until starting to soften. Don’t brown the vegetables, and be careful not to burn the garlic.
- Add 3 quarts of reserved chicken broth, chicken base (optional), poultry seasoning, cubed chicken meat, and corn kernels to pot, and bring to a boil. Use your hands to sprinkle the rivels slowly into the boiling broth, stirring gently. Reduce heat to low, cover, and simmer about 15 minutes, or until the rivels are tender and cooked through.
- Season generously with salt and pepper to taste. Sprinkle with parsley to garnish.
For more tasty, homemade recipes check out my some of my friends:
Full Plate Thursday at Miz Helen’s Country Cottage
Meal Plan Monday at Southern Bite
Weekend Potluck at The Country Cook
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Miz Helen
Thanks, Miz Helen! I hope you have a wonderful weekend!