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Cream Chicken Soup

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Submitted by nutmeg03

Cream chicken soup with rivels and rice in a rich broth of whole milk, heavy cream, and chicken stock. An old-fashioned Pennsylvania Dutch-style comfort bowl.

YIELD

4 servings

PREP

10 min

COOK

30 min

READY

40 min

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.

Ingredients

1 473
PINT ML CHICKEN BROTH *
1 473
PINT ML WHOLE MILK *
½ 237
PINT ML CREAM
heavy *
2 30
TABLESPOONS ML RICE
cook separately
1 1
LARGE EACH EGG YOLK
beaten lightly *
1
X ALL-PURPOSE FLOUR
add to make rivels, to taste *

Directions

When about ready to serve, heat milk, broth and cream to boiling point, then add rivels.

Cook a few minutes, add rice and small piece of butter.

Season to taste.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 6g (0.2 oz)
Amount per Serving
Calories 156 6% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 87mg 4%
Total Carbohydrate 10g 10%
Dietary Fiber 1g 4%
Sugars g
Protein 10g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
 
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