Chicken Corn Soup I

Chicken Corn Soup I

22 Reviews 3 Pics
  • Prep

    30 m
  • Cook

    1 h 30 m
  • Ready In

    2 h
Recipe by  Teresa

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

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Adjust Servings

Original recipe yields 12 servings



  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 (22)

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Gordon S. Hampton

Gordon S. Hampton

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. bags and I was told afterward that an additional can of cream corn may have brought the flavor of the corn out better. I made enough for a church "Soup-er Bowl", 36 servings and used 14 lbs of chicken, 48 cups of chicken broth and 3 lbs of corn. And plenty of rivels! DELICIOUS!



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 corn soup fix!" I found this recipe recently and it seemed easy enough so I gave it a try. I loooved it and my Husband had 3 bowls in one setting and said it tasted exactly how he remembered it! I followed the driections pretty much the way they are but I cut down on the cooking time by using chicken broth in place of water and using a rotisserie chicken (shredded). It was quick and easy. I loved the rivels and I think next time I will put more in. I'm also gonna take the advice of another reviewer and try adding in a can of cream corn to the mixture next time - although it is good without it!. This soup was very deilicious and I will most definitley be making it for years to come!!! Thanks for sharing this recipe!



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 carrot] sauted in 2 T. margarine for flavor and color. Added 1 large boneless skinless diced chicken breast, 1 can of corn with liquid, and 4 cups of water. Then used 4 teaspoons of chicken soup base [Orrington Farms brand is excellent, NAYY]. Also added a little dry Thyme. Then for the rivals, I used half whole wheat flour to make them healthier and added 1/2 teaspoon salt for flavor. My crumbles of dough were around pea size. I didn't use the hard cooked eggs. This soup was great...I love the rivals! I made a 3 quart pan full, and only ate one little bowl because it's very filling. Thanks for the recipe!

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Amount Per Serving (12 total)

  • Calories
  • 271 cal
  • 14%
  • Fat
  • 12.4 g
  • 19%
  • Carbs
  • 14.2 g
  • 5%
  • Protein
  • 24.7 g
  • 49%
  • Cholesterol
  • 120 mg
  • 40%
  • Sodium
  • 122 mg
  • 5%

Based on a 2,000 calorie diet



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Chicken Soup III


next recipe:

Short-Cut PA Dutch Chicken Corn Soup