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Best Pennsylvania Dutch Chicken Corn Soup

Rated as 4.6 out of 5 Stars

"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."
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3 h 30 m servings 437
Original recipe yields 12 servings


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  1. 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.
  2. When fat solidifies on surface of soup, remove from refrigerator and remove fat. Remaining soup should equal about 2 1/2 quarts.
  3. 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.
  4. 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.
  5. Chop cooled chicken meat and add to soup.
  6. 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

Per Serving: 437 calories; 18.7 30.6 37.5 147 1576 Full nutrition

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  1. 80 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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...

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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 ...

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 ...

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 ...

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....

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 impro...

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 ve...

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 i...

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...

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 a...