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“This is a delicious soup, I love it because you have chicken and corn together, very tasty!!”
Chicken Corn Rivel Soup
0 recipe photos
READY IN:1hr |
SERVES:6 |
UNITS:US |
Ingredients Nutrition
- 3 lbs bone-in skin-on chicken thighs
- table salt & fresh ground pepper
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 celery ribs, chopped
- 2 quarts water
- 2 bay leaves
- 1 pinch saffron thread
- 1 lb boneless skinless chicken breast
- 6 tablespoons unsalted butter
- 1 1⁄2 cups all-purpose flour
- 1 large egg yolk
- 2 ears corn, kernel removed from cob or 1 cup frozen corn
Directions
- Pat the thighs dry with paper towels, and season with salt and pepper. Heat the oil over medium-high heat until just smoking. Working in two batches, cook the thighs, skin side down, until a deep golden brown, about 6 minutes. Turn the thighs and lightly brown the second side, about 2 minutes. Transfer to a paper-towel-lined plate.
- Pour off all but 1 tablespoon fat from the pot. Cook the onion and celery over medium heat until softened, about 5 minutes. Meanwhile, remove and discard any skin from the thighs.
- Add the thighs, water, bay leaves, saffron and 1 tablespoons salt to the pot. Cover and simmer until the broth is flavorful, about 30 minutes. Add the chicken breasts and simmer until cooked through, about 25 minutes.
- Strain the broth into a large container, let stand at least 10 minutes, then skin the fat from the surface. Meanwhile, transfer the chicken to a cutting board to cool. Reserve the thigh meat for another use. Shred the breast meat and reserve for the soup.
- Melt the butter in a small saucepan over medium heat until nutty brown , about 3 minutes. Let cool. Add the broth to the now empty Dutch oven and set over medium-high heat. When the broth comes to a simmer, place the flour in a bowl, amd make a well in the center. Add the yolk mixture and 2 tablespoons of the browned butter to the well and , using your hands, mix until incorporated. Use your fingers for forming the dough into 1/2 -inch rivels or dumplings. Add the rivels , one at a time, to the simmering soup. Gently stir in the corn and reserved shredded chicken and simner until the rivels are tender, 15-20 minutes. Serve, drizzling each portiionith the remaining browned butter.
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Chicken Corn Rivel Soup