Pennsylvania Dutch Chicken Corn Soup With Rivels Recipe

Name: Pennsylvania Dutch Chicken Corn Soup With Rivels
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package chicken breast (or dark meat if you prefer); 2 hard-boiled eggs, chopped (see asterisk below); 1 onion, chopped; 16 ounces frozen corn; 1 tablespoon salt; 1/4 teaspoon black pepper; parsley; For The Rivels; 1 raw egg; 1 cup all-purpose flour; 1 pinch salt

Servings: persons

1 package chicken breast (or dark meat if you prefer)
2 hard-boiled eggs, chopped (see asterisk below)
1 onion, chopped
16 ounces frozen corn
1 tablespoon salt
1/4 teaspoon black pepper
parsley
For The Rivels
1 raw egg
1 cup all-purpose flour
1 pinch salt

1
Boil chicken with onion, salt and pepper in 3 quarts of water until tender.
2
While chicken is boiling, chop eggs so they are ready.
3
(I boil my eggs the night before).
4
Remove chicken from bones, shred or cut into pieces.
5
Add corn to broth and cook to doneness.
6
Meanwhile make the rivels: Mix one raw egg and 1 cup of flour with fork and use your fingers to make crumbs.
7
Add this slowly to boiling corn and broth and boil for 15 minutes more.
8
Add chicken and parsley.
9
The hard cooked eggs are added now, if desired.
10
***Ifyou are going to freeze any of the soup, do not add the hard cooked eggs to that portion.
11
They do not freeze well at all and will ruin the soup.

407

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.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 package chicken breast (or dark meat if you prefer), 2 hard-boiled eggs, chopped (see asterisk below), 1 onion, chopped, 16 ounces frozen corn, and more.

Yes, Pennsylvania Dutch 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.

Pennsylvania Dutch Chicken Corn Soup With Rivels

How did you like this recipe?

Frequently Asked Questions