Chicken Corn Soup with Rivels

Warm, comforting, and brimming with homestyle goodness, Chicken Corn Soup with Rivels is a hearty dish that combines tender shredded chicken, sweet corn, and wholesome vegetables with a unique Pennsylvania Dutch twist—rivels! These tiny, rustic dumplings made from flour and egg add a delightful texture and thicken the soup to perfection. Simmered in a rich chicken broth, flavored with aromatic garlic, onion, and parsley, this soup is a satisfying choice for chilly evenings or cozy family gatherings. Ready in just under an hour and perfect for serving up to six, this dish is a fusion of simplicity and flavor that will become a cherished part of your recipe collection.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 pound chicken breast (boneless, skinless)
• 8 cups chicken broth
• 2 cups sweet corn (canned or fresh, drained if canned)
• 1 medium onion (finely chopped)
• 1 large carrot (diced)
• 2 stalks celery (diced)
• 2 cloves garlic (minced)
• 1 cup flour (for rivels)
• 1 egg (for rivels)
• 2 tablespoons water
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons parsley (chopped, optional for garnish)

Directions

Step 1

Place the chicken breast in a large pot and cover it with the chicken broth. Bring to a boil over medium-high heat, then reduce the heat to a simmer. Cook the chicken for 15-20 minutes or until fully cooked.

Step 2

Remove the chicken from the pot and set it aside to cool slightly. Once cooled, shred the chicken into bite-sized pieces using two forks.

Step 3

While the chicken is cooking, prepare the rivels. In a small bowl, mix the flour and a pinch of salt. Add the egg and mix with a fork until the mixture comes together into a crumbly texture. If needed, add a few drops of water so the dough clumps into small, pea-sized pieces. Set the rivels aside.

Step 4

In the same pot with the chicken broth, add the chopped onion, diced carrot, diced celery, and minced garlic. Simmer for 10-12 minutes or until the vegetables are tender.

Step 5

Add the sweet corn to the pot along with the shredded chicken. Season the soup with salt and black pepper. Simmer for an additional 5 minutes.

Step 6

Slowly sprinkle the prepared rivels into the simmering soup while stirring to prevent them from clumping together. Let the soup simmer for 10 minutes, allowing the rivels to cook through and thicken the soup slightly.

Step 7

Taste and adjust the seasoning if needed. Serve hot, garnished with chopped parsley if desired.

Nutrition Facts

Serving size	(3347.6g)

Amount per serving	% Daily Value*
Calories	1917.3

Total Fat 29.4g	0%
Saturated Fat 7.4g	0%
Polyunsaturated Fat 0g
Cholesterol 570.6mg	0%
Sodium 8441.6mg	0%
Total Carbohydrate 216.5g	0%
Dietary Fiber 22.3g	0%
Total Sugars 45.2g
Protein 203.8g	0%

Vitamin D 99.0IU	0%
Calcium 361.1mg	0%
Iron 15.1mg	0%
Potassium 4966.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 13.6%

Protein: 41.9%

Carbs: 44.5%