Hearty Pennsylvania Dutch Chicken Corn Soup with Savory Rivels
This classic Pennsylvania Dutch Chicken Corn Soup is a comforting dish that embodies the warmth and flavor of home-cooked meals. Utilizing chicken on the bone for richer flavor, this soup features tender chicken pieces, fresh corn, and deliciously chewy rivels, which are delightful little dumplings that add heartiness to each spoonful. My mother passed down this cherished recipe, which showcases the simple yet vibrant flavors of Pennsylvania Dutch cuisine. Perfect for cold days or family gatherings, this soup gains even deeper flavors as it rests, making it ideal for meal prep. Serve it with warm bread for a truly satisfying hearty meal. Enjoy the comforting essence of this beloved dish with family and friends!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
chicken breast or dark meat
1 package (bone-in)
hard-boiled eggs
2 (chopped)
onion
1 (chopped)
frozen corn
16 ounces (none)
salt
1 tablespoon (to taste)
black pepper
1/4 teaspoon (to taste)
parsley
to taste (fresh, chopped)
raw egg
1 (beaten)
all-purpose flour
1 cup (none)
salt
a pinch (for rivels)
Instructions
1
In a large stock pot, combine chicken, chopped onion, salt, pepper, and 3 quarts of water. Bring to a boil over medium-high heat and then reduce to a simmer. Cook until chicken is tender, approximately 25-30 minutes.
2
While the chicken is cooking, prepare two hard-boiled eggs by boiling them in water for about 10-12 minutes, then cool, peel, and chop them for later addition to the soup.
3
Once the chicken is tender, remove it from the pot, and carefully shred or cut the meat into bite-sized pieces, discarding the bones.
4
Add the frozen corn to the pot and allow it to simmer in the broth until cooked through, about 5-10 minutes.
5
Meanwhile, prepare the rivels by mixing the raw egg with 1 cup of all-purpose flour and a pinch of salt. Use a fork to combine the ingredients, then use your fingers to create small crumbs with the mixture.
6
Slowly drop the rivels into the boiling corn and broth mixture. Cook for an additional 15 minutes, stirring occasionally to prevent sticking.
7
Return the shredded chicken to the pot along with the chopped parsley.
8
Finally, stir in the chopped hard-boiled eggs, if desired. Note: If you plan to freeze any portions of the soup, do not add the hard-boiled eggs to those servings, as they do not freeze well.
9
Serve hot with crusty bread or crackers.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Pennsylvania Dutch Chicken Corn Soup?
It is a classic, comforting dish featuring tender chicken, fresh or frozen corn, and chewy rivels, embodying the traditional flavors of Pennsylvania Dutch cuisine.
What are rivels in this soup?
Rivels are small, chewy dumplings made from a simple mixture of egg and flour that add heartiness to the soup.
How do you make the rivels?
Mix one raw egg with one cup of all-purpose flour and a pinch of salt. Use a fork and your fingers to create small crumbs from the mixture.
Can I use boneless chicken for this recipe?
The recipe suggests using chicken on the bone for a richer flavor, but you can use boneless breast or dark meat if preferred.
Is this chicken corn soup freezer-friendly?
Yes, the soup freezes well; however, you should omit the hard-boiled eggs from any portions intended for freezing as they do not freeze well.
What type of corn is recommended?
The recipe calls for 16 ounces of frozen corn, but fresh corn can also be used for a vibrant flavor.
How long does the chicken need to simmer?
The chicken should be simmered in a large stock pot with water, onion, and seasoning for approximately 25 to 30 minutes until tender.
Why are hard-boiled eggs added to the soup?
Hard-boiled eggs are a traditional Pennsylvania Dutch addition that adds a unique texture and richness to the finished dish.
How long do the rivels need to cook?
After dropping the rivels into the boiling broth, they should be cooked for an additional 15 minutes.
What seasonings are used in this recipe?
The soup is seasoned simply with salt, black pepper, and fresh chopped parsley.
Does the soup taste better the next day?
Yes, this soup gains even deeper flavors as it rests, making it an ideal choice for meal prep.
What should I serve with Pennsylvania Dutch Chicken Corn Soup?
It is best served hot with crusty bread, warm rolls, or crackers for a satisfying meal.
How much water is needed for the broth?
The recipe requires 3 quarts of water to be combined with the chicken and onion at the start.
Can I use dark meat chicken?
Yes, you can use either chicken breast or dark meat, as long as it is prepared bone-in for the best flavor.
How do I prepare the onion?
One onion should be chopped and added to the stock pot at the beginning of the cooking process.
When do I add the parsley?
The fresh, chopped parsley is added back into the pot along with the shredded chicken after the rivels have cooked.
How do I prevent the rivels from sticking?
Stir the soup occasionally after dropping the rivels into the boiling corn and broth mixture.
How do I prepare the hard-boiled eggs?
Boil the eggs in water for 10-12 minutes, then cool, peel, and chop them before adding them to the soup at the very end.
Is this a family recipe?
Yes, this is a cherished recipe passed down from the author's mother.
What kind of flour is used for the dumplings?
One cup of all-purpose flour is used to create the rivels.
How do I shred the chicken?
Once the chicken is tender, remove it from the pot and use a fork or knife to cut or shred it into bite-sized pieces, discarding the bones.
Can I use chicken broth instead of water?
While the recipe calls for water because the bone-in chicken creates its own broth, you can use chicken broth for an even richer base.
Is this soup good for cold weather?
Absolutely, it is described as a comforting dish that is perfect for cold days or family gatherings.
What size should the rivels be?
The rivels should be small crumbs, created by rubbing the egg and flour mixture between your fingers.
Do I need to peel the onion?
Yes, the onion should be peeled and chopped before being added to the stock pot.
When do I add the corn to the pot?
Add the frozen corn to the pot once the chicken has been removed and shredded, and allow it to simmer for 5-10 minutes.
Can I adjust the amount of salt?
Yes, the recipe suggests adding salt to taste for both the broth and the rivels.
What is the texture of the finished soup?
The soup is hearty and thick, filled with tender chicken pieces, corn, and chewy dough bits.
Should the soup be boiling when adding rivels?
Yes, drop the rivels into the boiling corn and broth mixture to ensure they cook properly.
How many eggs are used in total?
The recipe uses three eggs total: two hard-boiled for the soup and one raw egg for the rivels.