Chicken Corn Soup Recipe With Rivels

This tasty recipe for a chicken and corn soup will make you think of home.


| March 2013


Our cherished, childhood memories connect us to the past and to our heritage. Anna Overcash Rotz celebrates all things “grandma” by taking a walk down memory lane and sharing special moments from the lives of the grandmas, to help trigger memories of your own childhood. In Grandma’s Apron Strings, there are nicknames used for grandmas, famous quotes about grandmas and a variety of observations from a way of life that has drifted into the past. The book also includes favorite family recipes and comfort foods to pass down to future generations. The following excerpt is a recipe for a comforting soup made from chicken, corn and homemade rivels. 

Buy this book in the CAPPER’s store: Grandma’s Apron Strings. 

Chicken Corn Soup Recipe With Rivels

3 1/2 pounds chicken, cut up in small chunks
3 quarts water
2 tsp. salt
1/4 tsp. saffron
2 cups whole kernel corn, fresh or frozen
1/4 tsp. pepper
1 tsp. parsley, minced 

Rivels:
1 1/2 cups flour
1 egg, slightly beaten
1 tsp. salt



Put chicken and water in a large, heavy, pot. Add salt and saffron. Bring to a boil, then simmer for 1 1/2 hours until chicken is tender. Remove chicken from stock, let it cool, then take meat from bones and cut or chop into small chunks. Discard skin and bones. Return meat to the stock and add corn, pepper and parsley. Mix egg and flour together until mixture becomes crumbly.

Bring soup to a boil and add the rivels. Cook until corn is tender, if fresh.

Sherlie
4/27/2016 8:03:53 AM

Finally someone who knows what "rivels" are and a recipe for them. We have made them for years to add to potato soup and I have researched them and not found any information on them or where they came from. I am not sure if they came from my mom's family or my dad's but I am assuming Penn Dutch as that was his ancestry.








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