Best Pennsylvania Dutch Chicken Corn Soup

Best Pennsylvania Dutch Chicken Corn Soup

53

"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."

Ingredients

3 h 30 m {{adjustedServings}} servings 437 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 437 kcal
  • 22%
  • Fat:
  • 18.7 g
  • 29%
  • Carbs:
  • 30.6g
  • 10%
  • Protein:
  • 37.5 g
  • 75%
  • Cholesterol:
  • 147 mg
  • 49%
  • Sodium:
  • 1576 mg
  • 63%

Based on a 2,000 calorie diet

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Directions

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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.
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Reviews

53
  1. 64 Ratings

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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 ...