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Chicken Corn Soup With Rivels

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“This is an old Mennonite recipe that I have had for years. It is very tasty and comforting in those long cold winter months! Cook time is approximate, depending on how long it takes for your chicken to get tender, which of course depends on whether you use chicken pieces or an old hen!!”
READY IN:
2hrs 10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Put chicken in a pot with the water, bring to a boil, then cover and simmer until tender.
  2. Remove chicken from broth.
  3. Discard skin and cut meat into bite size pieces.
  4. Put back into broth.
  5. Add everything else except for chopped egg and parsley.
  6. Bring to a boil.
  7. Cook for 15 minutes until vegetables are soft, while you make the rivels.
  8. Make the rivels by rubbing flour and egg together into crumbs.
  9. Add milk if necessary.
  10. Should be dry and crumbly.
  11. Drop into boiling soup, stirring to prevent clumping.
  12. Cover and simmer for 7 minutes.
  13. Add chopped egg and parsley.
  14. Serve and pass cream to be poured into soup.

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