This delicious chicken corn soup is a Dutch favorite complete with rivels little dumplings Garnish with chopped fresh parsley
Prep Time
6 hrs
Dificult
Medium
Servings
9 hrs
Ingredients
Instructions
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.
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.
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.
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.
Chop chilled chicken meat into small chunks; stir into soup.
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
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