Chicken Corn Rivel Soup

Chicken Corn Rivel Soup

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  • Prep Time


  • Total Time


  • Servings



  • 3-4

    lb. Stewing Chicken

  • 2

    Tbs. Salt

  • ¼

    tsp. Black Pepper

  • Cups Celery, chopped

  • 1

    Medium Onion, chopped

  • 2

    Tbs. Flat Leaf Parsley, minced

  • 1

    Quart Corn Kernels, fresh or frozen

  • Rivels

  • Hard Boiled Eggs, diced


Place chicken in a large pot and add water to cover. Season with salt and pepper and simmer until meat is ready to fall from the bone. Remove chicken from soup pot and let set until cool enough to handle. Remove skin and bone. Cut chicken into small pieces. Reheat stock in pot to boiling and add remaining ingredients except chicken and rivels. Mix altogether and serve.


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