Pennsylvania Dutch Amish Chicken Corn Soup with Rivels Recipe

Pennsylvania Dutch Amish Chicken Corn Soup with Rivels Recipe

Hi I'm Tess at Tess Cooks4u and today I'm making Pennsylvania Dutch chicken and corn soup, with rivels. Come along and I will show you how to make this delicious soup. And for the ingredients I have 2 to 3 cups of cooked diced chicken, one cup each of diced onions, celery and carrots. A 2-pound bag of frozen corn or about eight to ten cobbs of fresh corn, one minced garlic clove, one tablespoon of parsley, some salt, black pepper, two hard-boiled eggs. And for the rivels I have one cup of all-purpose flour, a pinch of salt and two fresh eggs. And I also have 12 cups of chicken broth. I cooked a six pound chicken yesterday and this is the broth. In a saucepan over medium heat I added a couple tablespoons of olive oil, adding the diced onion, celery and carrots, a little salt and pepper and sautéing five minutes until the veggies start getting tender. Then I'm adding the minced garlic and parsley. Stirring and cooking for an additional minute. I just want a hint of the garlic. And of course if you have fresh parsley that is all the better. This is how we make chicken corn soup in our area. The origin is Pennsylvania Dutch who were early German immigrants who settled in Pennsylvania. Once the veggies are done I'm adding them to the heated chicken broth. Next goes in the corn. Give it a good stir, cover and bring to a simmer. Cook for about 15 to 20 minutes and in the meantime I'm going to make the rivels. For the rivels I have one cup of all-purpose flour and a pinch of salt. And I'm adding two eggs. You can lightly beat before adding. I'm using a fork to mix everything and form a dough that is not sticky but pulls away from the side of the bowl. I'm mixing thoroughly until smooth and then I'm going to cover with a plastic wrap until I am ready. I turned my heat up to medium high and adding pinches of the rivel dough. I'm just scooping some with my fork and dropping into the soup. The rivels will plump up quite a bit as they cook. Typically, they are made to be pea size or a little larger. We like them bite or spoon size. You can make them any size you like. Once they are all in I'm cooking the soup uncovered for 10 to 15 more minutes. Almost done, 10 more minutes. Now I'm adding the cooked chicken and I decided to add one more tablespoon of parsley and a little bit more salt and black pepper. Also, I'm adding my two roughly chopped hard-boiled eggs. These will add some creaminess and color to the soup. Giving that a good stir, heating for 10 more minutes and we're ready to eat! Rivels are simply little dumplings. Sometimes egg noodles are added to the soup but we like it this way with crackers on the side. The soup can be refrigerated up to a week and frozen for several months. This chicken corn soup is  a hearty soup and is commonly served at lot of gatherings. It is economical... delicious and feeds a lot of hungry people! I hope you try and enjoy this recipe that has been a big part of my life. 

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