Few things say “comfort” in this autumn season, as beautifully as a bowl of homemade soup. I’ve decided to begin these 31 days of Amish Family recipes with this simple, delicious Chicken and Corn Soup recipe, from The Mennonite Community Cookbook. Its light broth is the perfect base for the juicy chicken, fresh corn, sweet onions, tender celery and of course; “rivels”, or dumplings, that together make up a bowl-full of yumminess our entire family loves.
The recipe is straightforward, and requires no seasonings other than salt and pepper. The savor comes instead from fresh ingredients, which this recipe allows to shine! For optimal taste, it’s important to buy your chicken and vegetables from a local source, where they’ve just recently been gathered and harvested.
The familiar flavors of this soup instantly take me back to fond memories of times when we gathered around my grandmother’s table in Lancaster County, Pennsylvania. My mother also made amazing Chicken and Corn Soup, with fresh sweet corn from the garden, and tasty, home-raised chickens. I know your family and friends will enjoy eating this soup together too!
To begin, simply rinse a whole chicken, place in large pot, and cover with cool water.
After the chicken is cooked, remove it from the pan, strain the broth, and place broth back in pan.
Add corn, bring to a gentle boil, then reduce to a simmer.
Chop chicken, celery and onion into desired sizes. Although some cooks like to dice the vegetables into fine pieces, I like to keep them larger so those who don’t care for celery or onion can easily pick it out and give it to someone else at the table who loves them! (Namely, me. 😉 )
Add celery and onion to pot, and season with salt and pepper to taste. Cook at a gentle simmer while you prepare your rivels.
Combine milk, flour and egg in bowl, to make your rivels. (AKA, dumplings.)
Cut with two forks, a pastry cutter, or your hands until small pieces form together.
Bring soup back to a gentle boil. Slowly add rivels, stirring gently. (If you don’t have time to make rivels, simply use noodles – or opt for a gluten-free version and forego the rivels and pasta altogether!) Finally, add the chopped chicken. Cook for 5-10 minutes, continuing to stir occasionally. And there you have it! Your delectable soup is ready to serve.
- Soup: 1, 4-5 pound chicken
- 4 quarts cold water
- 1 onion, chopped
- 1/2 cup chopped celery and leaves
- 2 1/2 cups fresh or frozen corn
- 2 hard boiled eggs (optional)
- Salt and Pepper
- Rivels (Dumplings) 1 cup flour *note; I use 1 1/2 cups flour
- 1 egg
- 1/4 cup milk
- 1/4 teaspoon salt *note; original recipe does not call for salt in the rivels
- Soup: Cook chicken 1 - 1 1/2 hours, or until it is tender, adding salt 30 minutes before it is done.
- Remove chicken and strain broth through a fine sieve.
- Take meat from bones and cut in bite sized pieces. Set aside.
- Add corn to broth and bring to boil. Add chopped onions, celery and season to taste with salt and pepper. Reduce to simmer.
- (While soup simmers for 10-15 minutes, assemble rivels. | Rivels: Combine flour, egg, milk and 1/4 teaspoon salt in bowl. Rub this mixture together with forks until the size of peas, and drop into boiling soup.
- 5-10 minutes before serving, add rivels, then add chicken and optional chopped boiled eggs. Cover and cook gently for 5 minutes. Serves 10. "This is delicious!"
Recipe Source: Mrs. B. L. Bucher, Dallastown, PA; Ruth Slaymaker, Leola, PA. - The Mennonite Community Cookbook