This is a classic favorite! A Pennsylvania Dutch chicken corn soup - complete with rivels (for anyone who doesn't know what rivels are, they are little dumplings). Garnish with chopped fresh parsley.

Advertisement

Ingredients

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

Directions

  • In a large pot over medium heat, combine chicken, water, onions, celery, salt, nutmeg 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. Refrigerate chicken and soup.

    Advertisement
  • When fat solidifies on surface of soup, remove from refrigerator and remove fat. Remaining soup should equal about 2 1/2 quarts.

  • Remove corn from cobs by splitting kernels lengthwise with a sharp knife and scraping corn from cob. Combine soup and corn in a large pot over medium heat and bring to a boil. Reduce heat and simmer until corn is tender, 10 to 15 minutes.

  • Meanwhile, place two of the eggs in a small saucepan and cover with cold water. Bring to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Set aside.

  • Chop cooled chicken meat and add to soup.

  • In a medium bowl, beat remaining egg until light in color. Beat in flour and milk until smooth. Drop batter by partial spoonfuls into hot broth to make small (1/4 -1/2 inch round) dumplings. Cook, stirring constantly, for 2 to 5 minutes, until dumplings hold their shape and float to the surface. Stir in reserved cooked egg.

Nutrition Facts

437 calories; 18.7 g total fat; 147 mg cholesterol; 1576 mg sodium. 30.6 g carbohydrates; 37.5 g protein; Full Nutrition

Reviews (65)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/12/2006
As a true born and raised Lancaster County native I must say this recipe really does capture the authentic Pennsylvania Dutch recipe you will find at the local Fairs or Festivals! I did add some additional seasonings to my taste tarragon white pepper saffron and a dash of poultry seasoning. For the rivels the trick is to make little pea size balls of dough if not the dish would be more like chicken and dumplings. I made this for my sick niece one weekend we were snowed in together and it was a perfect snowy winter night dinner to sooth a cold! Read More
(113)

Most helpful critical review

Rating: 3 stars
05/21/2011
I thought this tasted okay. The major down side is it is really "SALTY." I really believe there is a (mis-print on the salt) and could be cut back to nearly half of what is written and be plenty. I am kind of thinking it should say 2 1/2 tsp and not Tblsp. Extra salt can be added later if it is needed but not taken out. I wanted to make homemade soup to get that fresh taste without the canned broth saltiness and had chose this. It is also very "time-consuming" and the recipe makes a lot more than suggested. I had to cook the soup in a large dutch oven pot and my largest sauce pan to hold it all with the recipe as written. I did like the fresh cut corn and the rivets which I have never eaten before. But overall for time it took and the amount of dishes I had to wash I was very dissapointed that the predominant flavor in the soup was salt. Read More
(6)
80 Ratings
  • 5 star values: 58
  • 4 star values: 12
  • 3 star values: 10
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/12/2006
As a true born and raised Lancaster County native I must say this recipe really does capture the authentic Pennsylvania Dutch recipe you will find at the local Fairs or Festivals! I did add some additional seasonings to my taste tarragon white pepper saffron and a dash of poultry seasoning. For the rivels the trick is to make little pea size balls of dough if not the dish would be more like chicken and dumplings. I made this for my sick niece one weekend we were snowed in together and it was a perfect snowy winter night dinner to sooth a cold! Read More
(113)
Rating: 5 stars
02/12/2006
As a true born and raised Lancaster County native I must say this recipe really does capture the authentic Pennsylvania Dutch recipe you will find at the local Fairs or Festivals! I did add some additional seasonings to my taste tarragon white pepper saffron and a dash of poultry seasoning. For the rivels the trick is to make little pea size balls of dough if not the dish would be more like chicken and dumplings. I made this for my sick niece one weekend we were snowed in together and it was a perfect snowy winter night dinner to sooth a cold! Read More
(113)
Rating: 5 stars
10/22/2006
This is more like 4.5 stars because it was very salty (but good!). I skipped the dumplings and added carrots toward the end. Also used chicken breasts (which I then shredded) so less fat and less time since no skimming needed. Will definitely keep in my recipe box but use less salt next time. Read More
(55)
Advertisement
Rating: 5 stars
10/18/2007
OMG we had to adapt this recipe a little using canned broth & chopped chicken breasts due to time constraints as well as needing a lower fat recipe for my mother-in-law; however every member of the family loved it! The soup was gone before I even got a second bowl. My very picky nephew ate 3 bowls!!! I am so happy as this really brings back my PA Dutch heritage. I was even asked to make it again this weekend which I will. Read More
(53)
Rating: 5 stars
12/27/2003
This recipe was so easy to follow and the results were delicious. I made it for a neighborhood gathering on Halloween night and it was a hit! It was almost like being back in Lancaster County. I especially loved the little dumplings... they made this more than an average soup! Read More
(28)
Rating: 4 stars
11/13/2009
An excellent recipe and very close to "Grandma's Chicken Corn Soup" recipe (from Lancaster PA) given to me. Best part of the recipe: refrigerating and removing the chicken fat. Suggested improvements: 1. Much less salt (perhaps just 1/2 Tbsp) then salt servings to taste 2. Include the celery leaves in with the celery 3. Add 1/2 TBsp dried parsley 4. (crucial for a "thicker texture") substitute canned cream corn for some of the fresh corn. Read More
(20)
Advertisement
Rating: 5 stars
02/11/2012
Superb! The thing you have to understand about THIS recipe is that it is a WAY OF LIFE in Pennsylvania Dutch Country. Yes soup - a way of life. It is what brings communities together! This very recipe! (Okay except cut the salt to tsp's instead of Tablespoons!) It is not Pot Pie it isn't supposed to have extra herbs or spices. This is the traditional way to make this fantastic soup that is served in every home at Fire Halls family gatherings Bingo Night Church Groups carnivals sports events and even some Flea Markets. I understand about the frozen vs. fresh corn because it might not be in season but in PA Dutch Country - Cornfields ARE EVERYWHERE! It's corn country it's cow country it's pretzel country - it is Chicken Corn Noodle Soup country! And... it is awful to miss the food from there and then hear people giving this recipe 3 stars. Read More
(18)
Rating: 5 stars
10/12/2008
I'm from Pennsylvania and always look forward to chicken corn soup at craft shows and fairs. This was easy and very similar to the chicken corn soups I usually buy. I used homemade egg noodles in place of the rivels. Read More
(17)
Rating: 5 stars
12/20/2006
Excellent flavor!...being from Lancaster County I am always looking for that great chicken corn soup recipe. Found it here & it's a keeper! Didn't change a thing! Makes a lot...froze some for next week! Thank you! Read More
(13)
Rating: 5 stars
12/14/2010
This recipe is perfect! I read all of the reviews and modifications but opted to follow the recipe without any changes and WOW was I rewarded. The nutmeg adds a slight sweetness to the chicken and; the (generous) onions and salt make the perfect broth. Five stars does not do this recipe justice! Read More
(11)
Rating: 3 stars
05/21/2011
I thought this tasted okay. The major down side is it is really "SALTY." I really believe there is a (mis-print on the salt) and could be cut back to nearly half of what is written and be plenty. I am kind of thinking it should say 2 1/2 tsp and not Tblsp. Extra salt can be added later if it is needed but not taken out. I wanted to make homemade soup to get that fresh taste without the canned broth saltiness and had chose this. It is also very "time-consuming" and the recipe makes a lot more than suggested. I had to cook the soup in a large dutch oven pot and my largest sauce pan to hold it all with the recipe as written. I did like the fresh cut corn and the rivets which I have never eaten before. But overall for time it took and the amount of dishes I had to wash I was very dissapointed that the predominant flavor in the soup was salt. Read More
(6)