Pennsylvania Dutch Chicken Corn Soup With Rivels

Recipe by keen5

****PLEASE USE CHICKEN WITH BONE IN. If you are a corn lover, you will love this. This is my moms recipe for this popular PA dish. Rivels are like tiny little dumplings and add so much goodness to the soup. Prep and cook times are approximate, since she never really had a recipe written out. This tastes even better the next day.

Top Review by Joanne B.

Chicken corn soup has been a favorite in my family for generations here in York County, PA. We always used leg and thigh quarters rather than breast meat. The dark meat makes much richer broth and the flavor is way better. boil the chicken, with skin and bones intact for 20-30 minutes to make the broth. remove the chicken from the broth and allow to cool. Add fresh corn, cut from the cob (I prefer white corn or, better yet, bi-color corn fresh from the field.) Add some minced onion to taste, salt and pepper to taste. Simmer on low for about 20 minutes. When the chicken is cooled, remove and discard the skin. The meat should fall off the bones. Cut the meat into cubes or pull with a fork. Add the meat to the soup and continue to simmer. If you would like to add starches to your soup, do so before adding the meat to the broth. I like to use two starches to thicken the soup. I use any combination of rice, potatoes, noodles, or rivels. They are all good! If you would like, you may add chopped hard boiled eggs or raw eggs that will boil in the broth and help to thicken the soup. I usually add fresh parsley near the end of my cooking time. I don't measure anything and I don't do exact timings. Chicken corn soup is a dish you make to taste. You will learn as you go. Mine is never exactly the same but it is always delicious! It is better the second day, will keep up to a week in the fridge, and can be frozen for a mid-winter treat (without the eggs). There is no such thing as "bad chicken corn soup," but things that detract are white meat chicken and frozen corn!

Ingredients Nutrition


  1. Boil chicken with onion, salt and pepper in 3 quarts of water until tender.
  2. While chicken is boiling, chop eggs so they are ready.
  3. (I boil my eggs the night before).
  4. Remove chicken from bones, shred or cut into pieces.
  5. Add corn to broth and cook to doneness.
  6. Meanwhile make the rivels: Mix one raw egg and 1 cup of flour with fork and use your fingers to make crumbs.
  7. Add this slowly to boiling corn and broth and boil for 15 minutes more.
  8. Add chicken and parsley.
  9. The hard cooked eggs are added now, if desired.
  10. ***Ifyou are going to freeze any of the soup, do not add the hard cooked eggs to that portion.
  11. They do not freeze well at all and will ruin the soup.

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