Pennsylvania Dutch Amish Chicken Corn Soup with Rivels ~ Chicken Soup Recipe

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more budget-friendly.

milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, while evaporated milk is often cheaper.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be more affordable.

In a saucepan over medium heat, add a couple tablespoons of olive oil.

Add diced onion, celery, and carrots, along with a little salt and pepper; sauté for five minutes until the veggies start getting tender.

Add minced garlic and parsley, stirring and cooking for an additional minute.

Add the sautéed veggies to the heated chicken broth.

Stir in the corn, cover, and bring to a simmer; cook for about 15 to 20 minutes.

In the meantime, make the rivels by mixing one cup of all-purpose flour, a pinch of salt, and two eggs in a bowl until a non-sticky dough forms.

Cover the rivel dough with plastic wrap until ready to use.

Turn the heat up to medium-high and scoop pinches of the rivel dough into the soup.

Cook the soup uncovered for 10 to 15 more minutes after adding the rivels.

Add the cooked chicken, one more tablespoon of parsley, a little more salt and black pepper, and the roughly chopped hard-boiled eggs to the soup.

Give the soup a good stir and heat for 10 more minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens