Chicken Corn Rivel Soup
A traditional Pennsylvania Dutch soup with tender chicken, plenty of corn, and homemade flour-and-egg rivels. A longtime family favorite for a comforting fall or winter meal.
Equipment
- 16 quart stock pot with lid
- large strainer/colander
- large heatproof bowl or pot to catch strained broth
- mixing bowl
- measuring cups
- long handles stirring spoon
- cutting board
- knife
- ladle
Ingredients
Cooking the Chicken
- 2 whole stewing chickens
- 2 yellow or sweet onions peeled and quartered
- 1/2 bunch celery cleaned and cut into large pieces
- Water for cooking the chickens as needed
Rivels
- 3 cups flour
- 3 eggs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Finishing the soup
- 6 quarts chicken broth reserved from cooking the chickens, store-bought, or a combination
- reserved meat from cooked chickens
- 6 15 ounce –8 cans whole kernel corn preferably white, draining only half the cans
- 3 15 ounce –4 cans creamed corn
- Additional salt and black pepper to taste
- Crackers for serving (optional)
Instructions
Cooking the Chicken
- Place the chickens, quartered onions, and celery in a large 16-quart stockpot. Add enough water to cover the chickens, leaving room to prevent overflowing. Bring to a boil, then reduce the heat and simmer until the chicken is thoroughly cooked and tender enough to come away from the bones easily.
- Carefully remove the chickens from the pot. Strain the cooking broth into a large heatproof container, removing the vegetables and any loose bones.
- When the chicken is cool enough to handle, remove the meat from the bones. Check carefully for small bones, cartilage, and gristle. Cut or shred the meat into your preferred size pieces. Refrigerate while preparing the remaining soup.
- Measure approximately 6 quarts of the strained cooking broth into the stockpot. If needed, add store-bought chicken broth to reach 6 quarts. Alternatively, use 6 quarts of store-bought broth. Cover and heat over medium-high heat to bring to a rolling boil.
Making the Rivels
- While the broth heats, combine the flour, salt, and pepper in a mixing bowl.
- Add the eggs and mix with your hands or a wooden spoon until a fine, crumbly mixture forms. Scrape any mixture sticking to your hands or spoon back into the bowl. Continue mixing until the eggs are evenly incorporated and no wet or slippery egg pockets remain.
- Gradually sprinkle the rivel mixture into the boiling broth by handfuls, stirring constantly with a long-handled spoon. Continue until all the mixture has been added. Stir for a few more minutes as the small rivels begin to cook.
Finishing the Soup
- Add the whole kernel corn, including the liquid from half the cans, the creamed corn, and the cooked chicken. Stir well.
- Reduce the heat to low or medium-low. Simmer gently until the rivels are cooked through, the chicken is heated through, and the soup has thickened slightly. Stir frequently along the bottom of the pot to prevent sticking or scorching.
- Taste and add more salt and pepper if desired, or let everyone season their own bowl. Serve warm with your favorite crackers.
Notes
Servings: The number of servings will vary greatly depending on your portion size, how much corn you use, and how much meat the chickens yield each time.
Large batch: Use a 16-quart stockpot to allow room for the ingredients and stirring.
Chicken: Carefully check the meat for small bones, cartilage, and gristle before returning it to the soup.
Broth: Use approximately 6 quarts total for the soup. Combine reserved cooking broth with store-bought broth if necessary. Chicken bone broth can also be used for a deeper chicken flavor.
Corn: I prefer white whole kernel corn. Adjust the amount within the listed range to your taste. Drain only half of the whole kernel corn cans, adding the liquid from the remaining cans to the soup.
Fresh corn option: About 6 heaping cups of freshly cut corn can replace the canned whole kernel corn.
Fresh creamed corn alternative: Process approximately 3 cups of fresh corn in a small food processor to break down the kernels and release their juices. Use in place of the canned creamed corn. The texture and finished quantity will differ from the canned version.
Rivels: The flour-and-egg mixture should be finely crumbly before adding it to the broth. Sprinkle it in gradually while stirring constantly to avoid large clumps.
Noodle variation: Omit the rivel ingredients and substitute egg noodles, adjusting the amount to your preference. Cook according to the package directions and add more broth if needed. This version will be thinner because it does not contain the flour from the rivels.
Serving: Serve with your favorite crackers on the side or crumbled into individual bowls.
