Description
A comforting soup made with rotisserie chicken, fresh corn, and soft dumplings known as rivels, perfect for bringing family together on chilly afternoons.
Ingredients
Scale
- 1 large rotisserie chicken
- 3 32 oz. boxes of chicken broth
- 6 ears of fresh white sweet corn
- 1 onion
- 3 stalks celery
- 2 eggs
- Salt and pepper to taste
- Fresh parsley for garnish
- For Rivels:
- 1 egg
- 1/2 cup flour
- Dash of milk (if needed)
Instructions
- Finely dice the onion and celery and place in a large stock pot.
- Heat a tablespoon of butter or oil; add the diced vegetables and stir until glossy.
- Add the chicken broth and bring to a simmer.
- Bone the chicken and add bite-sized pieces to the pot.
- Cut corn off the cobs and add to the pot; add the cobs for more flavor if desired.
- Cook on medium heat until boiling, then lower to a steady simmer for about 15 minutes.
- Boil two eggs, let them sit, cool, peel, and chop.
- Beat one egg for the rivels, add flour, mix, and form sticky balls. Add a dash of milk if necessary.
- Drop spoonfuls of rivels into the boiling soup; they will rise when cooked (about 5 minutes).
- Add chopped hard-boiled eggs, salt, and pepper to taste.
- Garnish with fresh parsley and serve hot.
Notes
For the best flavor, use real butter. Fresh corn makes a big difference in taste and texture, but good frozen kernels are acceptable.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 180mg