If there’s one thing the Pennsylvania Dutch do well, it’s cook. Oh Lordy, do we cook! Pennsylvania is known for having at least one pretzel or chip factory, bakery, or some sort of bologna named after towns roughly… everywhere. I can safely say that I live within 15 miles of a potato chip factory in one direction, and there’s another potato chip factory 30 miles in another direction. And how could I forget Hershey, PA? I work just 15 minutes from Hershey!
Anyway, you fellow Pennsylvanians know where I’m going with this post. Chicken corn soup is some sort of religion around these parts. It is comfort food at its finest, loaded up with a whole chicken, eggs, butter, RIVELS. It’s not exactly usually waistline-friendly. If you are from outside the realm of Pennsylvania, you’re likely thinking, “What’s a rivel? Did she make that up?”
I was looking through my Betty Crocker cookbook from 1950 when I was inspired to remake this delicious classic. When I mentioned to my husband that I was going to make it today, his eyes lit up like it was Christmas, and then he said, “REAL chicken corn soup?” The poor guy.
Slowcooker Chicken Corn Soup with Egg Rivels
Prep time: 5 minutes
Total Time: 4 hours on high (or 8 hours on low)
Servings: 10 (generous 1-cup servings)
Points +: 6
WPA Simply Filling: 2
- 2 lb boneless, skinless chicken breast
- 4 c fat-free, reduced sodium chicken broth
- 2 c water
- 1 medium carrot, sliced
- 1 medium onion, diced
- 1 14.5-oz can cream-style corn
- 1 14.5 oz can corn – little or no salt added
- 2 hard-boiled eggs, diced
For the rivels:
- 1 c whole wheat flour
- 1/4 tsp salt
- 1 large egg, lightly beaten
- Layer the chicken in the bottom of the crock pot, top with the broth, water, carrot and onion. Cook on high for 4 hours, low for 8 hours, or until the chicken is fully cooked and is able to be easily shredded with a fork (or in your Kitchenaid mixer). Shred the chicken and add back to the broth.
- Make the rivels by sifting the flour and salt together, then incorporating the beaten egg. Mix with a fork or by hand until the mixture resembles corn meal. Drop the rivels into the soup, pressing them together by hand first to form little lumps of dough. Lightly stir.
- To this mixture, add both cans of corn and the hard-boiled eggs. Cook on low for 30 additional minutes.