PA Dutch Chicken Corn Soup
- fryer chickens (or one large roaster)
- 2 large
- cans chicken broth
- chicken bouillon cubes
- 2 pinch
- saffron and nutmeg (each)
- 4 can(s)
- corn (yellow, white or mix)
- stalks celery, including leaves
- 1 large
- 3 tsp
- fresh parsley, chopped
- whole carrots, unpeeled & not cut
- salt & pepper
- hard-boiled eggs
- 1 c
- 1/2 c
- egg, beaten
How to Make PA Dutch Chicken Corn Soup
- 1Boil chickens, celery stalks, carrots, and onion, some kosher salt & pepper in stockpot with enough water to cover both. I add about 1 tsp of curry & some chicken bouillon @ this point, too, because I like a hearty broth.
- 2When chicken is cooked, remove chicken & refrigerate separately. Let broth cool down a bit to room temperature. Discard celery & onion. Refrigerate broth overnight.
- 3Next day, skim fat from top of broth. Heat broth over medium heat & add chicken bouillon and cans of chicken broth. Heat to almost a boil.
- 4Remove skin & bones from chickens & pick off meat in large chunks. Add chicken to the broth. Add a few pinches of saffron and nutmeg (optional). I also like to add some Hungarian paprika, dill, a bay leaf, a dash of onion powder, a dash of garlic powder, & a little celery seed.
- 5Add cans of corn. I drain all the cans of corn but one & add the corn juice to the soup. (NOTE: Most people use fresh corn on the cob or frozen corn for their chick corn soup. I prefer the cans, just because I think it's better flavor.)
- 6Add more salt & pepper to taste. Let cook for about an hour and check taste again. This normally is where I will add more H20 if necessary, more chicken bouillon, salt, etc.
- 7Add hard-boiled eggs, cut up in bite-sized pieces (yolk & whites). Continue cooking & add some fresh parsley snipped in small flakes.
- 8Once you are happy w/ the flavor, bring to a low boil & begin to prepare the rivels. My favorite part of chicken corn soup!!!
- 9Mix the flour, beaten egg, and milk well. I add a few teaspoons of the broth, too, just for flavor. Once it is very well blended, drop by very teeny balls into the soup. (Make sure broth is boiling). I take a fork & just let the rival batter fall off. They are not supposed to be pretty, so don't worry about rolling them or making them uniform! They will be a mishmosh of yumminess. Don't make the mistake of getting lazy & making the rivals too large or they won't cook well. You can add some broken thin noodles instead if you want to skip this step.
- 10Continue stirring over boil for about 10/15 mins. The rivels should have a dough texture. I taste again, add more salt & pepper as needed, and another chicken bouillon, if necessary. Add fresh chopped parsley, stir & serve.
- 11ENJOY!!! This is everyone's favorite soup in Central PA!