This delicious chicken corn soup is a Dutch favorite complete withrivels(little dumplings). Garnish with chopped fresh parsley.
Ingredients
- 2 whole chickens , 3 pound
- 3 quartss water
- 3 onions , minced
- 1 cup chopped celery
- 2.5 tablespoons salt
- 1.25 teaspoons ground nutmeg
- 0.25 teaspoons ground black pepper
- 10 earss fresh corn , kernels cut from cob
- 3 eggs , divided
- 1 cup sifted all-purpose flour
- 0.5 cups milk
Instructions
-
1
Combine chicken, water, onions, celery, salt, nutmeg, and pepper in a large stockpot over medium heat and bring to a boil; reduce heat and simmer, adding water as needed, until chicken is very tender, about 2 hours.
-
2
Transfer chicken to a deep dish; pour soup into a large jug or bowl. Cover and refrigerate chicken and soup for 6 to 8 hours.
-
3
Remove and discard the layer of fat that has solidified on the surface of soup. Transfer soup into a large pot over medium heat; stir in corn and bring to a boil. Reduce heat and simmer until corn is tender, 10 to 15 minutes.
-
4
Meanwhile, place 2 of the eggs in a small saucepan and cover with cold water. Bring to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop. Set aside.
-
5
Chop chilled chicken meat into small chunks; stir into soup.
-
6
Beat remaining egg in a medium bowl until light in color. Beat in flour and milk until smooth. Drop pea-sized lumps of rivel dough into the soup, a few at a time, to make small dumplings. Cook, stirring constantly, until dumplings hold their shape and float to the surface, 2 to 5 minutes. Stir in chopped egg.
Nutrition Facts
Per serving
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