Rating: 4.5 stars 4.5
41 Ratings
  • 5 star values: 31
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1

A real Pennsylvania Dutch favorite! I have made this several times over the years.

Recipe Summary

prep:
30 mins
cook:
1 hr 30 mins
total:
2 hrs
Servings:
12
Yield:
12 servings
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

271 calories; protein 24.7g; carbohydrates 14.2g; fat 12.4g; cholesterol 117.6mg; sodium 90mg. Full Nutrition
Advertisement