Pennsylvania Dutch Chicken Corn Soup with Rivels
Dive into the comforting flavors of Pennsylvania Dutch Chicken Corn Soup with Rivels, a hearty and wholesome dish that embodies the rustic charm of traditional Pennsylvania Dutch cuisine. Simmered with tender bone-in chicken, sweet corn kernels, and a subtly seasoned broth, this soup is elevated by the addition of rivels—delightfully tender, hand-formed flour-and-egg dumplings that thicken the soup and add a uniquely rustic texture. Perfect for chilly days or when you're craving something nourishing, this easy-to-make soup comes together in just a few simple steps and is finished with a sprinkle of fresh parsley for a burst of color and flavor. Packed with protein and comfort in every bite, this recipe is sure to become a family favorite.
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Ingredients
- 3 pounds bone-in chicken (whole or parts, e.g., thighs, drumsticks, or breasts)
- 10 cups water
- 2 teaspoons salt
- 0.5 teaspoons black pepper
- 3 cups sweet corn kernels (fresh, frozen, or canned, drained if needed)
- 1 large egg
- 1 cup all-purpose flour
- 0.25 cup milk
- 2 tablespoons fresh parsley (optional, for garnish)
Directions
Step 1
Place the chicken in a large stockpot and add the water, salt, and black pepper. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 60–90 minutes, or until the chicken is cooked through and tender.
Step 2
Carefully remove the chicken from the pot and set it aside to cool slightly. Strain the broth if needed to remove impurities and return it to the pot.
Step 3
Shred the chicken into bite-sized pieces, discarding the skin and bones. Set the shredded chicken aside.
Step 4
Add the corn kernels to the broth and continue to simmer over low heat.
Step 5
To prepare the rivels, beat the egg in a medium mixing bowl. Stir in the flour a little at a time until the mixture forms a coarse, crumbly dough. Use your fingers to pinch off small pieces of dough, creating rough, pea-sized clumps.
Step 6
Gradually drop the rivels into the simmering broth, stirring gently to prevent them from clumping together.
Step 7
Add the shredded chicken back into the pot and stir to combine. Simmer for an additional 15–20 minutes, or until the rivels are cooked through and tender.
Step 8
Taste and adjust the seasoning with additional salt and pepper, if needed.
Step 9
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot and enjoy!
Nutrition Facts
| Serving size | (4612.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4011.9 |
| Total Fat 222.5g | 0% |
| Saturated Fat 58.6g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 1313.6mg | 0% |
| Sodium 5970.4mg | 0% |
| Total Carbohydrate 209.9g | 0% |
| Dietary Fiber 19.8g | 0% |
| Total Sugars 40.9g | |
| Protein 285.4g | 0% |
| Vitamin D 148.6IU | 0% |
| Calcium 431.4mg | 0% |
| Iron 22.2mg | 0% |
| Potassium 4519.4mg | 0% |
Source of Calories