Pennsylvania Dutch Chicken-Corn Soup with Rivels

Pennsylvania Dutch Chicken-corn Soup With Rivels

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Lynette !


This recipe uses a small dumpling, sort of the Pennsylvania Dutch version of spaetzle.


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25 Min
45 Min


  • 2 1/2 lb
    broiler/fryer, cut up
  • 6 c
  • 1 tsp
  • 1/4 tsp
    hot sauce
  • 1 large
    onion, chopped
  • 3/4 c
    celery, chopped
  • 18 oz
    corn, preferably fresh, but can use frozen
  • 1 Tbsp
    fresh parsley, minced

  • 1 c
    all-purpose flour
  • 1/4 tsp
  • 1 large
    egg, lightly beaten
  • 2 Tbsp

How to Make Pennsylvania Dutch Chicken-Corn Soup with Rivels


  1. Combine the first 4 ingredients in a large Dutch oven. Bring to a boil; cover, reduce heat, and simmer 20 minutes of until the chicken is done. Remove the chicken, reserving broth in the Dutch oven.
  2. Let the chicken cool; skin, bone, and coarsely chop the meat. Set the chicken aside.
  3. Add the onions and celery to the reserved broth; cover and simmer 10 minutes or until crisp-tender. Add the reserved chicken and corn; stir well. Simmer for 5 minutes.
  4. Make the rivels while the soup is simmering. Combine the flour, 1/4 teaspoon salt, egg and milk in a small bowl using fingertips until the mixture is crumbly.
  5. Add the rivels (in crumb size pieces) to the broth mixture, stirring constantly. Cover and simmer for 10 minutes. Stir in parsley, if desired.

Printable Recipe Card

About Pennsylvania Dutch Chicken-Corn Soup with Rivels

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: American
Other Tags: Healthy Heirloom

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