Instant comfort: learn how to whip up chicken corn soup with rivels in under 30 minutes

Chicken corn soup with rivels is a cozy and comforting dish that brings back childhood memories for many. With its rich, flavorful broth, tender chicken, sweet corn, and fluffy rivels, it’s a perfect meal for a chilly night. Here’s a step-by-step guide on how to make this classic soup at home:

Ingredients:

• 1 whole chicken (3-4 pounds)
• 1 large onion, chopped
• 3 celery stalks, chopped
• 3 carrots, chopped
• 4 cloves garlic, minced
• 1/2 cup all-purpose flour
• 1/2 cup cold water
• 1 (15-ounce) can whole kernel corn, drained
• 1 (10-ounce) can diced tomatoes with green chilies, undrained
• 8 cups chicken broth
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. Prepare the Chicken: Place the whole chicken in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 1-2 hours, or until the chicken is cooked through. Remove the chicken from the pot and let cool.
2. Make the Rivels: In a small bowl, whisk together the flour and cold water until a smooth batter forms. Set aside.
3. Sauté the Vegetables: In a large saucepan, heat some olive oil over medium heat. Add the onion, celery, and carrots and sauté until softened, about 5 minutes. Add the garlic and sauté for another minute.
4. Remove the Chicken from the Bones: Once the chicken is cool enough to handle, remove the meat from the bones and shred it. Discard the bones.
5. Make the Soup: Add the shredded chicken, corn, tomatoes, chicken broth, oregano, and thyme to the saucepan with the sautéed vegetables. Bring to a boil, then reduce heat and simmer for 15 minutes.
6. Drop the Rivels: Slowly drop the batter by spoonfuls into the simmering soup. The rivels will float to the top and cook through in about 5 minutes.
7. Season to Taste: Taste the soup and season with salt and pepper as needed.

Tips:

• For a richer flavor, use a rotisserie chicken instead of a whole chicken.
• Add some chopped green bell pepper to the vegetables for extra color and crunch.
• If you don’t have rivels, you can use egg noodles or pasta instead.
• Serve the soup with a side of crusty bread or crackers for dipping.

Variations:

• Creamy Chicken Corn Soup: Add 1 cup of heavy cream to the soup before serving.
• Spicy Chicken Corn Soup: Add 1 diced jalapeño pepper to the vegetables when sautéing.
• Mexican Chicken Corn Soup: Add 1 can of black beans, 1 can of diced tomatoes, and 1 teaspoon of chili powder to the soup.

How to Store and Reheat:

• Refrigerator: Store the soup in an airtight container in the refrigerator for up to 3 days.
• Freezer: Freeze the soup in an airtight container for up to 3 months.
• Reheating: Reheat the soup over medium heat on the stovetop or in the microwave.

Health Benefits:

Chicken corn soup with rivels is not only delicious but also nutritious. It’s a good source of protein, carbohydrates, and vitamins. The vegetables provide essential vitamins and minerals, while the chicken broth is a good source of electrolytes.

Beyond the Basics:

• Chicken Corn Soup with Homemade Rivels: Make your own rivels from scratch by mixing 1 cup of flour with 1 egg and enough water to form a soft dough. Roll out the dough and cut into small squares.
• Chicken Corn Soup in a Slow Cooker: Place all the ingredients in a slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.
• Instant Pot Chicken Corn Soup: Add all the ingredients to an Instant Pot and cook on high pressure for 10 minutes. Quick release the pressure and stir before serving.

Frequently Discussed Topics

1. Can I use frozen corn instead of canned corn? Yes, you can use frozen corn, but thaw it first and drain off any excess water.
2. Can I make the soup gluten-free? Yes, use gluten-free flour to make the rivels.
3. How do I make the soup creamier? Add 1 cup of heavy cream to the soup before serving.
4. Can I add other vegetables to the soup? Yes, you can add any vegetables you like, such as green beans, potatoes, or peas.
5. How long does the soup last in the refrigerator? The soup will last for up to 3 days in the refrigerator.
6. Can I freeze the soup? Yes, the soup can be frozen for up to 3 months.
7. How do I reheat the soup? Reheat the soup over medium heat on the stovetop or in the microwave.
8. Can I make the soup in a slow cooker? Yes, place all the ingredients in a slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.
9. Can I make the soup in an Instant Pot? Yes, add all the ingredients to an Instant Pot and cook on high pressure for 10 minutes. Quick release the pressure and stir before serving.
10. What are some variations on the soup? You can add different vegetables, such as green beans, potatoes, or peas. You can also add different seasonings, such as chili powder or cumin.