Soup season savior: learn how to make mouthwatering chicken corn soup with rivels

Indulge in the warmth and comfort of a classic soup dish with our step-by-step guide on how to make chicken corn soup with rivels. This hearty and flavorful soup is perfect for chilly evenings or as a satisfying lunch. With a few simple ingredients and a little patience, you can create this beloved soup right in your own kitchen.

Ingredients You’ll Need

• 1 whole chicken (3-4 pounds)
• 1 large onion, chopped
• 3 carrots, peeled and chopped
• 3 celery stalks, chopped
• 4 cloves garlic, minced
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup milk
• 1 (15 ounce) can cream-style corn
• 1 (15 ounce) can whole kernel corn, drained
• Salt and pepper to taste

Step-by-Step Instructions

1. Prepare the Chicken

• In a large pot, place the whole chicken, chopped onion, carrots, celery, and garlic.
• Cover with water and bring to a boil.
• Reduce heat to low, cover, and simmer for 1-2 hours, or until the chicken is cooked through.
• Remove the chicken from the pot and let it cool slightly.

2. Make the Rivels

• In a medium bowl, whisk together the flour, baking powder, salt, and pepper.
• Gradually add the milk, whisking until a smooth batter forms.
• Let the batter rest for 10 minutes.

3. Shred the Chicken

• Once the chicken is cool enough to handle, shred it into bite-sized pieces.

4. Strain the Broth

• Strain the broth from the pot into a clean pot.
• Discard the vegetables.

5. Add the Rivels

• Drop spoonfuls of the rivel batter into the boiling broth.
• Cook for 5-7 minutes, or until the rivels are cooked through and float to the top.

6. Add the Corn

• Stir in the cream-style corn and drained whole kernel corn.

7. Season and Serve

• Season the soup with salt and pepper to taste.
• Garnish with fresh parsley or chives, if desired.
• Serve hot and enjoy the comforting flavors of chicken corn soup with rivels.

Tips for Perfect Soup

• For a richer flavor, use homemade chicken broth instead of water.
• Add other vegetables to your soup, such as peas, green beans, or potatoes.
• If the soup is too thick, add more broth. If it’s too thin, simmer until it thickens.
• Don’t overcrowd the pot when dropping in the rivels. They need room to expand.

Variations

• Creamy Chicken Corn Soup: Add 1 cup of heavy cream for a creamy and indulgent soup.
• Spicy Chicken Corn Soup: Add 1 teaspoon of chili powder or cayenne pepper for a little heat.
• Vegetable Chicken Corn Soup: Omit the chicken and add more vegetables, such as bell peppers, mushrooms, or zucchini.

Summary

Mastering the art of making chicken corn soup with rivels is a culinary achievement that will warm your soul and impress your loved ones. With a few simple steps and a touch of patience, you can recreate this classic dish in the comfort of your own home. Embrace the warmth and savor the comforting flavors of this timeless soup.

Frequently Asked Questions

Q: How can I make the rivels fluffier?
A: Let the batter rest for at least 10 minutes before adding it to the soup. This will allow the gluten to relax, resulting in fluffier rivels.

Q: Can I use frozen chicken?
A: Yes, you can use frozen chicken. Just add an extra 30 minutes to the cooking time.

Q: How long can I store the soup?
A: Store the soup in an airtight container in the refrigerator for up to 3 days.