How to make it

  • Dislocate the leg, thigh, and wing joints, and press down hard on the breastbone to break it, so the chicken will lie more or less flat on the bottom of the pot (you'll get richer stock that way). Add the onions, celery, salt, pepper, and nutmeg. Bring to a boil, then cover tightly and simmer over low heat for an hour. Remove the chicken from the pot. Debone the chicken and return the carcass and skin to the pot. Cover, and simmer for another hour. Remove the carcass from the pot and discard.
  • Cut the corn from the cobs and scrape the cobs with the back of the knife to get all the milky juice, and add the corn to the stock. Simmer for about 15 minutes, then add the chicken.
  • Make the rivels:
  • Beat the egg, and add the flour and salt. It should just barely stick together (if you need more liquid, add milk by tablespoons). Rub the dough between your hands over the pot to crumble the rivels into the soup. Simmer about five minutes, until the rivels float. Stir in the eggs and serve.

Reviews & Comments 5

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  • ladilizbet 5 years ago
    Wow you must of been a teriffic chef! I love soups and this is a great recipe to try. I happen to believe in browning chicken for soups, more flavor. Gotcha on fresh corn advice. Fresh everything always best. Rivels would be good :)
    Hmmm Amish also in Ohio. Am from Cleveland myself but have since moved west.
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    " It was good "
    dextergirl ate it and said...
    made this last night for my family - it was a big hit! thank you!
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    " It was good "
    dextergirl ate it and said...
    this sounds sooooo yummy! thanks!
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    " It was excellent "
    tamieoldham ate it and said...
    Maybe call it PA Dutch cooking instead of Amish???
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  • krumkake 11 years ago
    mmmmm- mmmmm...I started freezing corn off the cob and the stripped cobs for fall and winter soups - this sounds wonderful!
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