This delicious chicken corn soup is a Dutch favorite complete with rivels (little dumplings). Garnish with chopped fresh parsley.
Ingredients
- whole chickens: 2 piece (3 pound, cut into pieces)
- quarts water: 3 piece
- onions: 3 piece (minced)
- celery: 1 cup (chopped)
- ½ tablespoons salt: 2 piece
- ¼ teaspoons ground nutmeg: 1 piece
- ground black pepper: 0.25 tsp
- ears fresh corn, kernels cut from cob: 10 piece
- eggs: 3 piece (divided)
- sifted all-purpose flour: 1 cup
- milk: 0.5 cup
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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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.
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Chop chilled chicken meat into small chunks; stir into soup.
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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.
