Chicken Corn Soup I

Chicken Corn Soup I

24

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

Ingredients

2 h {{adjustedServings}} servings 271 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 271 kcal
  • 14%
  • Fat:
  • 12.4 g
  • 19%
  • Carbs:
  • 14.2g
  • 5%
  • Protein:
  • 24.7 g
  • 49%
  • Cholesterol:
  • 118 mg
  • 39%
  • Sodium:
  • 90 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. Cut corn from cobs if using fresh corn.
  3. Add corn, cut up chicken, celery to stock pot and season with salt and pepper. Simmer soup for 10 minutes.
  4. In a separate bowl make rivels by mixing together flour, salt, egg, and enough milk to form small crumbs.
  5. Drop rivels into soup and add hard boiled eggs. Simmer for 15 minutes and serve hot.
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Reviews

24
  1. 32 Ratings

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I added parsley to suit myself and instead of water I substituted Swansons Chicken Broth... this has got to be some of the best soup I ever tasted. I used frozen yellow & white baby corn 16 oz. ...

My Husband is from PA, where this soup is pretty much a regular in most homes and he's talked about it for years now! We've lived in NC since we've been married so he hasn't had his "chicken co...

I'd never heard of rivals, and had to try them! So I made a quicker, easier version of this recipe because I didn't have a whole chicken. Started with a mirepoix [1 onion, 2 ribs celery, 1 carro...