Try this easy to make delicious Chicken Corn Soup recipe
- Carbohydrate 10.6269505366883 g
- Cholesterol 35.833333333756 mg
- Fat 1.15620833359945 g
- Fiber 0.361250006517513 g
- Protein 2.27404166811545 g
- Saturated Fat 0.383641666765936 g
- Serving Size 1 1 Serving (189g)
- Sodium 185.343714579978 mg
- Sugar 10.2657005301707 g
- Trans Fat 0.207416666725117 g
- Calories 63 calories
Step-by-step
- In a large stock pot cover chicken and onion with water. Cook slowly until tender, approximately 1 hour. Remove chicken, let cool and remove meat from bones. Cut meat into 1 inch pieces, discard skin and bones.
- Cut corn from cobs if using fresh corn.
- Add corn, cut up chicken, celery to stock pot and season with salt and pepper. Simmer soup for 10 minutes.
- In a separate bowl make rivels by mixing together flour, salt, egg, and enough milk to form small crumbs.
- Drop rivels into soup and add hard boiled eggs. Simmer for 15 minutes and serve hot.
Home cooks frequently scale soups by multiplying every single component linearly, which fails when water volume and evaporation rates diverge in larger pots. Broth reduction happens at a slower percentage rate in a 12-quart stockpot than in a 4-quart Dutch oven due to surface-area-to-volume ratios. Adjusting water down by ten percent when doubling a batch prevents a watery final broth.
Scaling Ratios and Broth Concentration
Whole chicken extraction relies on a low, steady simmer around 190 degrees Fahrenheit rather than a vigorous boil. Vigorous boiling emulsifies fats and cloudies the stock by churning collagen into suspension instead of gently converting it into gelatin. When scaling up the poultry weight from a single four-pound bird to two, increase the simmering time by twenty minutes to ensure complete thermal penetration through the density of the meat. Keep the heat regulated so that large bubbles break the surface only occasionally.
The Science of Rivel Formation
Rivels require precise moisture control during mixing to achieve a tender dumpling texture instead of a dense, chewy pellet. Flour proteins glutenin and gliadin hydrate rapidly when milk and eggs are introduced, forming a sticky dough that must remain crumbly rather than cohesive. Drop these irregular dough crumbs directly into simmering liquid where starch gelatinization sets their shape instantly. Hard-cooked eggs added at the same stage contribute texture and protein without breaking down completely into the broth.
