Kat's Big Pot of Chicken Corn Soup With Rivels Recipe

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.

No additional tips available.

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

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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.

Kat's Big Pot of Chicken Corn Soup With Rivels

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