We are not human beings having a spiritual experience, we are spiritual beings having a human experience

Thursday, November 10, 2011

Chicken Corn Rivil Soup

With the weather gradually getting a little cooler lately, I have been thinking about making some homemade soups. This one was handed down to me from my Pennsylvania Dutch Nana (grandmother) and it is such a delicious and tasty meal that I just thought I would share with you all.

It is fairly easy to make and, like most other kinds of soups, tastes even better re-heated as left-overs.

1 (4-pound) chicken
4 quarts water
1  (10 ounce) package frozen whole white kernel corn
salt and pepper to taste
1 cup all-purpose flour
1 egg
2 hard-cooked eggs, chopped

In a large stock pot, cover chicken with water. Cook slowly until tender (approx. 1 hour). Remove chicken, let cool and remove meat from bones. Cut meat into 1 inch pieces, discarding skin and bones. Cut corn from cobs if using fresh corn. Add corn and cut up chicken to pot and season with salt and pepper. Simmer soup for 10 minutes.

How to make the Rivils: (homemade dough balls)
In a separate bowl, make the rivils by mixing the flour, salt, egg. Separate mixture into tiny balls of dough and drop into soup also adding the hard boiled eggs. Simmer anywhere from 15 minutes to a half hour, depending upon how long your rivals actually take to completely cook. Serve hot.

And, as my beloved Nana used to say, "Kumm esse" (come eat)!


  1. I have never heard of this soup or of rivils! this definitely sounds like a cold November night meal!! I will have to try it, especially since my husband will like all the ingredients!! Thanks for the recipe, and how wonderful to have a handed down recipe from your grandmother!!

  2. Sounds interesting, I might try that. Just tried to remember if we have a pot large enough for a whole chicken. It's bed time, my brain is slow.

  3. All I can say is ... yuuummmm ! I will try this when we finally get some cool days (and I mean just cool since it never gets cold). The only thing I would have to change is that I would have to let the broth cool and skim off the fat ... I have high cholesterol.
    Love and Light,

  4. Sounds absolutely delicious! I'll make sure to try it soon! Seems like the perfect winter food :-) So true that soups are always best when re-heated but I've never really managed having more than a very small bowl of soup as a leftover :-)