Chicken Corn Soup with Rivels
Published: Friday, January 17, 2025
1 onion
3 stalks celery
3 (32 oz.) boxes of chicken broth
1 large rotisserie chicken
6 ears of fresh white sweet corn, cut off the cob, or 4½ c. frozen corn kernels
2 hard-boiled eggs, chopped
Salt and pepper to taste
Fresh parsley for garnish
For rivels:
1 egg
½ c. flour
Dash of milk (if needed)
Finely dice the onion and celery and place in a large stock pot. Add the chicken broth.
Bone chicken and add bite-sized pieces to the pot; add corn. Cook on medium heat and bring to a boil.
To make rivels: beat 1 egg in a bowl. Add flour and combine. Mixture should be a little sticky. If too dry, add a tiny bit of milk. Form "pea-sized" balls of the rivel dough and drop into the boiling soup. Cook for approximately 5 minutes until rivels float to the top.
Add the chopped, hard-boiled eggs, salt and pepper to taste. Garnish with fresh parsley. —6 servings.
Note: You can substitute kluski noodles, broken into smaller pieces, for the rivels.
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