Pennsylvania Dutch Chicken & Corn Rivel Soup Recipe Soups

INTRO

Cuisine: American

Prep Time:
Cook Time:
Total Time:
Servings:

Ingredients

• 6 whole chicken legs or chicken thighs
• 1 small onion, chopped
• 3 - 4 ribs celery, chopped
• 1/4 cup chicken base (like Better Than Bouillon)
• 3 - 4 cups frozen mixed vegetables (corn, carrots, peas)
• 2 teaspoons celery salt
• 1 teaspoon onion powder
• 1 tablespoon dried parsley flakes

Rivels

• 3 eggs 
• 2 cups all-purpose flour

Here's how to make it: 

1. Put the chicken and about 12 cups of water into a large pot. Gently simmer until chicken is cooked through, about 20 to 30 minutes. Remove the chicken to a plate. Strain the broth through a mesh strainer (if desired) and return to the pot. Shred the chicken when cool enough to handle.
2. Add the onion, celery, frozen vegetables and chicken base. Bring to a simmer and cook for about 5 minutes. 
3. While the soup simmers, whisk the eggs in a bowl. Add the flour and, using your hands, work it into the eggs until you get small chunks of dough (rivels). 
4. Add the rivels to the broth. Stir. Add the chicken. celery, salt, onion powder and parsley. Add salt and pepper. to taste. Cook until the rivels are cooked through, about 5 minutes or until they float to the top. 

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