Chicken rivel soup with sweet corn
Warm up with this hearty Chicken Rivel Soup with Sweet Corn! Made with chicken gravy, sweet corn, egg, and white wheat flour, it's a comforting classic that's perfect for any meal. Whip up this delicious, savory soup in no time.
Cook time 15 min
Prep time 20 min
Ingredients:
4 cups chicken gravy1 egg
1 cup sweet corn
1/2 tsp salt
2 cups all-purpose white wheat flour
Chicken Rivel Soup with Sweet Corn is a comforting and hearty dish that combines tender chicken gravy with sweet corn and unique flour rivels. This Pennsylvania Dutch-inspired recipe is simple yet delicious, perfect for warming up on a cold day or as a satisfying meal anytime.
Instructions:
- In a large pot, bring 4 cups of chicken gravy to a gentle boil over medium heat.
- In a mixing bowl, beat the egg lightly.
- Add 1/2 tsp salt to the egg and mix well.
- Gradually add the all-purpose white wheat flour to the egg mixture, stirring continuously until small, crumbly pieces (rivels) form.
- The texture should be similar to coarse breadcrumbs. If the mixture is too dry, you can add a few drops of water; if too wet, add a bit more flour.
- Once the chicken gravy is boiling, carefully add the rivel mixture to the pot.
- Stir gently to ensure the rivels do not clump together.
- Reduce the heat to a simmer and cook for about 10 minutes, stirring occasionally until the rivels are cooked through and the soup thickens slightly.
- Add the 1 cup of sweet corn to the pot and stir well.
- Continue to simmer for an additional 5 minutes, allowing the flavors to meld together.
- Once the soup is ready, taste and adjust seasoning if necessary.
- Ladle the soup into bowls and serve hot.
With its simple ingredients and straightforward cooking process, Chicken Rivel Soup with Sweet Corn is a delightful and cozy dish that’s sure to become a family favorite. Follow these tips to perfect your soup, and savor the comforting flavors of this traditional recipe.
Chicken rivel soup with sweet corn FAQ:
The rivels should be cooked in the chicken gravy for about 10 minutes. Stir occasionally to ensure they cook evenly and do not clump together.
Yes, you can substitute all-purpose white wheat flour with regular all-purpose flour or gluten-free flour. However, the texture and flavor may differ slightly.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave until heated through before serving.
The rivels are fully cooked when they have expanded in size and are tender. They should not taste raw or doughy, which usually takes about 10 minutes of simmering in the gravy.
Yes, you can add other vegetables like carrots or peas to enhance the flavor and nutrition of the soup. Just ensure they are added early enough in the cooking process to become tender.
Tips:
- When making the rivels, ensure the flour and egg mixture forms small, pea-sized clumps for the best texture.
- For an even richer flavor, use homemade chicken gravy or a high-quality store-bought option.
- You can add other vegetables such as carrots or celery to the soup for added nutrition and flavor.
- Season to taste with additional herbs and spices like black pepper, thyme, or parsley to enhance the flavor profile.
- If you prefer a thicker soup, you can mix in a slurry of cornstarch and water towards the end of cooking.
Nutrition per serving
4 ServingsCalories 390kcal
Protein 12g
Carbohydrates 63g
Fiber 2.94g
Sugar 2.74g
Fat 9g
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