Chicken Corn Soup

The aroma of chicken corn soup takes me straight back to church potlucks in late summer. There would be a myriad of delicious dishes including any child's favorites like deviled eggs and texas sheet cake. But the chicken corn soup was a hearty favorite of mine and a staple dish for any large gathering in central Pennsylvania.

The Pennsylvania dutch are famous for their soups with small egg noodle lumps called 'rivels'. It is a thick chowder-like soup with an almost gelatinous broth. This recipe comes from my Aunt Nanny. I can't say that this recipe is traditional, but as I took the first sip of the broth it was exactly how I remembered it and so incredibly good.

 

Ingredients:

1lb chicken parts on bone

1 quart water

4 chicken bouillon cubes

1 cup onion

1 cup celery

1/2 tsp celery seed

1 16oz can whole corn

2 16oz can creamed corn

1 10oz cream of celery soup

For the rivels:

1 cup flour

1 egg

1/2 tsp salt

1/4 tsp baking powder

We made the soup broth with a leftover chicken carcass which worked great. You could use whole chicken parts, boil for about an hour, remove and bone. Dice the meat and return to the pot.

Add other ingredients and simmer for 15 min.

Mix the rivel ingredients until they form small balls. 

Sift the balls into the simmering soup and continue to stir. Simmer for 15min and stir occasionally.