Non-VegetarianGerman-American cuisine Soups

Maryland-Style Chicken Corn Soup with Rivels

Name: Maryland-Style Chicken Corn Soup with Rivels
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: German-American
Ingredients: 3 lb Chicken; 10 cup Water; 1 whole Onion; 4 cup Corn; 1 cup flour; 1 whole Egg; 1 tsp Salt; 0.25 tsp Saffron

A hearty farmhouse soup of chicken, corn, and hand-pinched dough dumplings called rivels, reflecting the German farming heritage of Western Maryland.

🇺🇸United States· Maryland

Prep: 20 min
Cook: 60 min
Total: 80 min
Servings: 6
Difficulty: Medium
Calories: 310 kcal

Equipment

•Large soup pot

Nutrition

Per serving, approximate

Calories: 310 kcal
fat: 10
carbs: 30
protein: 22
calories: 310

Instructions

1
Put the chicken, water, onion, and salt in a large pot. Heat until the liquid boils.
2
Turn down the heat to low. Simmer gently for 45 minutes until the chicken is cooked through.
3
Take out the chicken and let it cool slightly. Shred the meat and throw away the bones and skin.
4
Bring the broth back to a simmer. Stir in the saffron if using.
5
Mix the flour and egg with a fork. Rub the dough between your fingers to make small uneven crumbs, called rivels.
6
Drop the rivels into the simmering broth. Stir gently so they do not stick together.
7
Add the corn and shredded chicken to the pot. Simmer for 15 more minutes.
8
Taste the soup and season as you like. Serve it hot.

Chef's tips

Rub the dough between your fingers into tiny, uneven bits instead of rolling it smooth. Let the chicken simmer long enough to create a rich, flavorful broth before adding the corn.