Chicken Corn Rivel Soup

Cozy up with a bowl of hearty and comforting Chicken Corn Rivel Soup, a classic Pennsylvania Dutch dish that’s perfect for chilly evenings or when you need a warm hug in a bowl. This rustic soup combines tender shredded chicken, sweet corn, and soft, hand-formed rivels—crumbly dough bits that add delightful texture—swimming in a savory broth infused with the flavors of sautéed onion, celery, and dried parsley. Made with simple, pantry-friendly ingredients and easy-to-follow steps, this soup requires just 20 minutes of prep before simmering to perfection. Serve it with crusty bread for a satisfying meal that will quickly become a family favorite. Ideal for lovers of chicken soup with a homemade twist, this recipe combines tradition and flavor in every spoonful!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 1 lb Chicken breast
• 8 cups Chicken broth
• 2 cups Sweet corn (fresh, canned, or frozen)
• 1.5 cups All-purpose flour
• 1 Egg
• 0.25 cup Whole milk
• 1 tsp Salt
• 0.5 tsp Black pepper
• 1 tsp Dried parsley
• 2 tbsp Butter
• 1 Onion (diced)
• 2 stalks Celery (diced)

Directions

Step 1

In a large pot, melt the butter over medium heat. Add the diced onion and celery, cooking until softened (about 5 minutes).

Step 2

Add the chicken broth to the pot and bring it to a boil.

Step 3

While the broth is heating, prepare the rivels: In a medium bowl, combine the all-purpose flour with a pinch of salt. Beat the egg in a separate bowl, then add it to the flour mixture, mixing with your hands to form a crumbly dough. Gradually add the milk while mixing until small crumbles form.

Step 4

Once the broth is boiling, add the chicken breast to the pot. Reduce the heat to medium-low and let it simmer for 15-20 minutes, or until the chicken is fully cooked.

Step 5

Remove the chicken breast from the pot and shred it into bite-sized pieces using two forks.

Step 6

Add the sweet corn, shredded chicken, salt, black pepper, and dried parsley to the pot. Stir well to combine.

Step 7

Increase the heat to medium and bring the soup back to a gentle boil. Gradually drop the rivels into the soup, stirring occasionally to prevent clumping.

Step 8

Cook for another 5-7 minutes, or until the rivels are tender and cooked through.

Step 9

Taste and adjust seasoning as needed. Serve the soup hot, optionally garnished with additional parsley or a side of crusty bread.

Nutrition Facts

Serving size	(3280.2g)

Amount per serving	% Daily Value*
Calories	2177.2

Total Fat 55.6g	0%
Saturated Fat 20.8g	0%
Polyunsaturated Fat 4.7g
Cholesterol 659.2mg	0%
Sodium 8682.8mg	0%
Total Carbohydrate 236.8g	0%
Dietary Fiber 19.1g	0%
Total Sugars 38.6g
Protein 194.6g	0%

Vitamin D 79.3IU	0%
Calcium 418.0mg	0%
Iron 19.3mg	0%
Potassium 4733.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.5%

Protein: 35.0%

Carbs: 42.6%