Chicken, corn, and rivel soup

Creamy, thick, and hearty soup that is loaded with tender chicken, sweet corn, carrots, and fluffy rivel dumplings! This is a soup to warm you up from the inside out on a cold winter day.

It's National Soup Swap Day! I'm sharing a new soup recipe today to celebrate along with a few other blogger friends. Soup is one of my favorite cold-weather meals to make and eat. I have so many soup recipes on the blog already. I was trying to come up with something new and came across a corn and rivel soup in one of my old Pennsylvania Dutch cookbooks.

Given how much I love rivels, I decided I'd use that as a base, but make it more hearty and delicious with extra vegetables, chicken, and more. I wanted to add some more color as well so I used carrots in this soup. I think peas would also be a nice addition.

Rivels are a rustic dumpling and are commonly found in Pennsylvania Dutch cooking. This is not the first time I've shared rivels. I previously shared a recipe for Ham, Bean, and Rivel Soup, which was a dish my mom made when I was a kid. I like to make the ham soup when we have leftover ham. It's a filling and frugal meal! However, I never really thought to use rivels in other soups until now.

This chicken and corn soup is thick and creamy like a chowder or stew and so very yummy and filling. It's a meal all on its own, though a side salad or bread would also fill it out.

Soup is a great way to warm up and feed your family. What's your favorite soup to make on a cold evening?

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Yield: 4-6 servings

Chicken, Corn, and Rivel Soup

Creamy and hearty soup that is loaded with tender chicken, sweet corn, carrots, and fluffy rivel dumplings! This is a soup to warm you all up on a cold winter day.

ingredients:

For the soup

• 1 tablespoon olive oil
• 1 rib celery, chopped
• 1 small yellow onion, chopped
• 2 medium carrots, peeled and chopped
• 3 garlic cloves, minced
• salt and freshly ground black pepper, to taste
• 1 bay leaf
• 1 quart chicken broth
• 1 lb skinless and boneless chicken breasts
• 2 cups frozen corn kernels
• 1 cup half and half
• 1/4 cup flour
• fresh or dried parsley, for garnish

For the rivels

• 1 cup all-purpose flour
• pinch of salt
• 1 large egg
• about 3 tablespoons milk

instructions:

How to cook Chicken, Corn, and Rivel Soup

1. In a large soup pot or Dutch oven, heat the olive oil over medium heat. Stir in the celery, onion, and carrot along with a good pinch of salt and a couple grinds of pepper. Cook, stirring often, until the onions are translucent. Stir in the garlic and bay leaf and cook for another minute.
2. Pour in the chicken broth and add the chicken breasts. Bring to a low boil and then cover the pot and continue to cook until the chicken is cooked through and tender, about 20 minutes.
3. Remove the chicken to a cutting board. Let cool for a few minutes and then dice. Return to the soup along with the corn.
4. In a glass measuring cup or bowl, whisk together the half and half and flour. Pour into the soup and stir well. Cook, until the soup is thickened.
5. In a medium bowl, stir together the 1 cup of flour and a pinch of salt. Stir in the egg and then add the milk one tablespoon at a time until the dough comes together.
6. With the soup at a low boil, use two teaspoons to gather up the dough into about 1-1/2-inch long by about 1/2 inch wide pieces (alternatively you can cut the dough from the bowl using a butter knife. These are rustic and approximate and need not be perfect) and drop them into the soup. Do this with all the dough and then stir the soup well. Cook until the rivels all float and are cooked through, about 2-3 minutes.
7. Check for seasoning. Remove bay leaf. Garnish with parsley, if desired.

Created using The Recipes Generator

I hope you give this soup a try! Let me know in the comments below.

Check out these other soup recipes:

Ham, Bean, & Rivel Soup

Sweet Corn Chowder

Bean with Bacon Soup

Silky Creamy Zucchini Soup