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Prep 40 mins
Cook 3 hrs
After trying a number of different recipes for PA Dutch Chicken Corn Soup, I finally combined a number of the recipes and adjusted them to my family's tastes. This soup freezes well, but if you are going to freeze it, do not add the hard cooked egg at the end.
- 2 fryer chickens, cut into pieces
- 2 quarts water
- 3 (11 ounce) cans low sodium chicken broth
- 2 vidalia onions, one whole, one chopped
- 4 celery ribs, 2 whole and 2 chopped
- 1 tablespoon salt
- 1 1⁄4 teaspoons ground nutmeg
- 1⁄4 teaspoon ground black pepper
- 1⁄4 teaspoon poultry seasoning
- 1 bay leaf
- 2 sprigs tarragon
- 1 pinch saffron
- 3 cups frozen corn, thawed
- 2 (11 ounce) cans creamed corn
- 4 hard-cooked eggs, peeled and chopped
- 2 cups flour, sifted
- 1 teaspoon table salt
- 2 eggs
- In a large pot over medium heat, combine chicken, water, chicken broth, whole onion, celery stalks, nutmeg, tarragon, bay leaf,poultry seasoning, salt and pepper.
- Bring to a boil, then reduce heat and simmer 2 hours, adding water as needed, until chicken is very tender.
- Remove the chicken from the soup until cool.
- Strain soup and reserve only broth.
- Refrigerate chicken and broth.
- When fat solidifies on surface of broth, remove from refrigerator and remove fat.
- Chop cooled chicken meat and add to broth with thawed corn, creamed corn, chopped onions, chopped celery and saffron.
- Bring soup to boil, 10 minutes.
- In a medium bowl, prepare rivels while soup comes up to boil.
- For Rivels: Beat 2 eggs until light in color.
- Blend in flour until crumbly NOT smooth.
- Drop batter by fingertips (in balls about the size of a pea) into boiling soup to make small dumplings.
- Cook, stirring constantly, for 5 minutes, until dumplings hold their shape and float to the surface.
- Stir in reserved chopped hard-cooked eggs.