Cream Chicken Soup

This cream chicken soup is an old-fashioned recipe built on a base of chicken broth, whole milk, and heavy cream, thickened with rivels, the tiny egg-and-flour dumplings that are a hallmark of Pennsylvania Dutch cooking.

Rivels are made by mixing beaten egg yolk with flour until you get small, irregular crumbs. Dropped into the simmering broth, they cook in just a few minutes into tender little nubs that give the soup body and texture. They’re somewhere between a noodle and a dumpling, and they soak up the creamy broth beautifully.

A small amount of rice, cooked separately, goes in at the end for an extra layer of substance. The butter stirred in just before serving rounds out the richness.

Chef Tips

• Heat the milk, broth, and cream together slowly. Bringing dairy to a boil too fast can cause it to scorch on the bottom of the pot.
• Make the rivels small. Larger pieces will be doughy in the center instead of tender throughout.
• Cook the rice separately as directed. Adding raw rice directly to the soup throws off the timing and makes the broth starchy.
• Season at the end. The chicken broth provides a base of salt, but taste and adjust once everything is combined.

Variations

• Add shredded cooked chicken for a heartier, more substantial soup.
• Stir in fresh dill or parsley just before serving for a pop of color and freshness.
• Use egg noodles instead of rivels for a more familiar chicken noodle style.