Homemade Soup Recipes
The best and easiest soup recipes

Homemade Chicken and Sweet Corn Soup With Rivels

Chicken soup alone is good, and there are plenty of good corn soups and corn chowders. Chicken and sweet corn soup has a delightful combination of both and affords a lot of variety in what you can do with it. You can make it more country style by using creamed corned and adding some diced potatoes; you can make it have a more southwest flavor by adding some green chilies and even some cubes of American cheese and half-and-half.

This particular recipe employs rivels, which means lumps, and these are smaller than dumplings but give the soup more heartiness and texture.

Homemade Chicken and Sweet Corn Soup With Rivels

• 1 4-pound cut up chicken (make it easy and buy a cut up frier)
• 1 cup chopped onions
• 1 tablespoon salt – ½ teaspoon of pepper

Simmer the chicken, onions and salt and pepper in a large covered pot in 6 cups of water for 2 ½ hours until tender.

While the chicken is cooking, gather these ingredients:

• 1 cup chopped celery
• 700g of whole kernel corn (cream corn could be a country style substitute)

Now, remove and cut the meat from the bones in small chunks, then add it to the pot with the celery and corn. If you like a southwest flavor, add some green chilies.

Allow that to simmer for 10 minutes and gather and prepare these items:

• 1 cup of flour
• 1 egg
• 2 tablespoons of milk
• ½ teaspoon of salt
• 2 hard-boiled eggs, chopped

To make the rivels, put the flour, egg, salt in a bowl and stir with a fork adding just enough milk to moisten the mixture and keep it course and crumbly. Sprinkle the mixture into the simmering soup with a spoon and add in the chopped eggs. Simmer for another 20 minutes until the rivels are tender. Salt and pepper to taste and serve hot.

You can sprinkle some fresh dill on it if you like and serve with biscuits, or if you put green chilies in it, sprinkle some fresh cilantro on it and serve with corn tortillas.