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Craving a bowl of comfort? Look no further than this homemade chicken corn soup recipe. It’s easy to make and comes from a Chinese chef with 50 years of experience. This recipe makes a hearty meal that will warm your heart.
In just under two hours, you can make a delicious pot of soup for 12 people. It has tender chicken, sweet corn, and special rivels. Rivels are tiny dough dumplings that make the soup extra special.
Get ready to enjoy a bowl of pure goodness. This chicken corn soup is great for cold nights or when you need a boost. Let’s start cooking!
Exact Ingredients List (+ Possible Substitutes)
Get ready to make a delicious chicken corn soup. You’ll need a 4-pound chicken or 6 whole chicken legs. Also, you’ll need 1 chopped onion and 4 quarts of water.
For the corn soup, add 10 ounces of frozen whole kernel corn and 1/2 cup of chopped celery. Season with salt and pepper to taste.
To make the traditional rivel dough recipe, gather:
- 1 cup all-purpose flour
- 1 large egg
- 1 pinch of salt
- 1/4 cup milk
For extra flavor, include 2 chopped hard-cooked eggs, 1/4 cup chicken base, 1 teaspoon celery salt, 1 teaspoon onion salt, and 1 tablespoon parsley flakes.
If you’re looking for a gluten-free option, try this substitute for the rivel dough:
- 2 cups gluten-free all-purpose flour
- 3 large eggs
- 1-2 tablespoons cold water
With these ingredients, you’re all set to create a hearty and satisfying chicken corn soup. Feel free to adjust quantities to suit your taste preferences or dietary needs.
Instructions
Are you ready to make chicken corn soup? Let’s start the cooking process. First, simmer chicken with onion in water for about an hour. Then, remove the chicken, let it cool, and cut it into small pieces.
Put the chicken back in the pot with corn and celery. Add some seasonings and simmer for 10 minutes. Now, it’s time to make the rivel. Mix flour, egg, and salt in a bowl. Add a little milk to make small crumbs.
Drop the rivels into the soup. Add chopped hard-boiled eggs and cook for 15 minutes. Your chicken corn soup is almost done!
For a Pennsylvania Dutch twist, cook chicken legs in a big pot of water. Strain the broth and add your favorite veggies and chicken base for flavor. Make the rivels separately and add them to the soup. Cook for about 5 minutes until they float.
“The secret to a perfect chicken corn soup lies in the rivels. They add a unique texture that makes every spoonful special.”
Remember, getting better takes practice. Don’t worry if your first soup isn’t perfect. With each try, you’ll get the hang of it.
Tips, Tricks & Storing
Want to make the best chicken corn soup? Use Bell & Evans whole chicken legs for richer flavor. Add 1/4 cup of chicken base for a heartier broth. These tips will make your soup taste amazing.
Got dietary restrictions? No worries! Use King Arthur Measure for Measure Gluten Free flour to make gluten-free rivels. This easy change keeps the soup’s texture without the gluten.
Storing soup right is important for enjoying it later. Keep leftover soup in airtight containers in the fridge. It will stay fresh for 3-4 days. For longer, freeze it in freezer-safe bags.
Reheating chicken corn soup is easy. Warm it on the stovetop over medium heat, stirring now and then. Or, use the microwave in 30-second bursts, stirring between each.
- Serve with warm, chunky bread for a complete meal
- Adjust ingredients to suit your taste preferences
- Make a big batch for easy meals throughout the week
This recipe is easy to change. Feel free to add different veggies or seasonings. Your perfect chicken corn soup is just a few changes away!
Recipe Variations & Serving Suggestions
Make your chicken corn soup more exciting! Add celery salt and onion salt for a Pennsylvania Dutch twist. These ingredients add a new flavor to your soup. If you need to avoid gluten, use gluten-free rivels instead. This way, everyone can enjoy this comforting soup.
Change your chicken corn soup to fit your taste. Adjust the corn or celery amount. Or add your favorite veggies for more nutrition and texture. This recipe is flexible, letting you make a soup that’s just for you.
Warm, chunky bread is great with this soup. Its crusty outside and soft inside go well with the creamy soup. For a full meal, add a crisp salad or a grilled cheese sandwich. These pairings make your soup into a fulfilling lunch or dinner, perfect for cold days.