Kat's Big Pot of Chicken Corn Soup With Rivels

Name: Kat's Big Pot of Chicken Corn Soup With Rivels
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 fryer chickens, cut into pieces; 2 quarts water; 3 (11 ounce) cans low sodium chicken broth; 2 vidalia onions, one whole, one chopped; 4 celery ribs, 2 whole and 2 chopped; 1 tablespoon salt; 1 ¼ teaspoons ground nutmeg; ¼ teaspoon ground black pepper; ¼ teaspoon poultry seasoning; 1 bay leaf; 2 sprigs tarragon; 1 pinch saffron; 3 cups frozen corn, thawed; 2 (11 ounce) cans creamed corn; 4 hard-cooked eggs, peeled and chopped; 2 cups flour, sifted; 1 teaspoon table salt; 2 eggs

Servings: persons

2 fryer chickens, cut into pieces
2 quarts water
3 (11 ounce) cans low sodium chicken broth
2 vidalia onions, one whole, one chopped
4 celery ribs, 2 whole and 2 chopped
1 tablespoon salt
1 ¼ teaspoons ground nutmeg
¼ teaspoon ground black pepper
¼ teaspoon poultry seasoning
1 bay leaf
2 sprigs tarragon
1 pinch saffron
3 cups frozen corn, thawed
2 (11 ounce) cans creamed corn
4 hard-cooked eggs, peeled and chopped
2 cups flour, sifted
1 teaspoon table salt
2 eggs

1
In a large pot over medium heat, combine chicken, water, chicken broth, whole onion, celery stalks, nutmeg, tarragon, bay leaf,poultry seasoning, salt and pepper.
2
Bring to a boil, then reduce heat and simmer 2 hours, adding water as needed, until chicken is very tender.
3
Remove the chicken from the soup until cool.
4
Strain soup and reserve only broth.
5
Refrigerate chicken and broth.
6
When fat solidifies on surface of broth, remove from refrigerator and remove fat.
7
Chop cooled chicken meat and add to broth with thawed corn, creamed corn, chopped onions, chopped celery and saffron.
8
Bring soup to boil, 10 minutes.
9
In a medium bowl, prepare rivels while soup comes up to boil.
10
For Rivels: Beat 2 eggs until light in color.
11
Blend in flour until crumbly NOT smooth.
12
Drop batter by fingertips (in balls about the size of a pea) into boiling soup to make small dumplings.
13
Cook, stirring constantly, for 5 minutes, until dumplings hold their shape and float to the surface.
14
Stir in reserved chopped hard-cooked eggs.

1003

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 fryer chickens, cut into pieces, 2 quarts water, 3 (11 ounce) cans low sodium chicken broth, 2 vidalia onions, one whole, one chopped, and more.

Yes, Kat's Big Pot of Chicken Corn Soup With Rivels falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!