Pennsylvania Dutch Chicken Corn Soup
Capture the comforting flavors of Pennsylvania with this hearty Pennsylvania Dutch Chicken Corn Soup, a traditional favorite that's perfect for cozy evenings or family gatherings. Made with tender, slow-cooked chicken, sweet kernels of corn, and a rich homemade broth, this soup is a showcase of authentic Pennsylvania Dutch cuisine. The addition of hard-boiled eggs lends a unique texture, while the rivels—small, rustic egg noodles—offer a delightful handmade touch that sets this dish apart. Simmered to perfection with simple ingredients like onion, celery, and fresh parsley, it's a wholesome, satisfying meal that's as nostalgic as it is delicious. Serve it hot with crusty bread or crackers for an irresistible taste of Pennsylvania comfort food. Keywords: Pennsylvania Dutch Chicken Corn Soup, homemade chicken soup, traditional Pennsylvania Dutch recipe, hearty comfort food, chicken and corn soup with rivels.
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Recipe Information
Ingredients
- 3 lbs Chicken (bone-in, such as a whole chicken or thighs)
- 10 cups Water
- 4 cups Sweet corn (fresh or frozen)
- 1 medium Onion (chopped)
- 2 stalks Celery (chopped)
- 2 Hard-boiled eggs (chopped)
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley (chopped, optional)
- 1 cup Flour
- 1 Egg
- 2 tablespoons Milk
Instructions
In a large stockpot, add the chicken and water. Bring to a boil over medium-high heat, skimming off any foam that rises to the surface.
Reduce the heat to a simmer and cook the chicken for about 1 hour, or until the meat is tender and easily pulls away from the bone.
Remove the chicken from the pot and set aside to cool. Strain the broth if needed to remove any impurities.
Once the chicken is cool enough to handle, remove the meat from the bones and shred it into bite-sized pieces. Discard the bones and skin.
Add the shredded chicken back into the pot along with the chopped onion, celery, and sweet corn. Simmer for 20 minutes until the vegetables are tender.
Season the soup with salt and black pepper. Stir in the chopped hard-boiled eggs.
To make the rivels (egg noodles): In a small bowl, combine the flour, egg, milk, and a pinch of salt. Mix with a fork until crumbly and sandy in texture. If the mixture is too wet, add a little more flour.
Drop small bits of the rivel dough into the simmering soup, stirring gently to prevent clumping. Cook for 5-7 minutes until the rivels are tender.
Taste the soup and adjust seasoning as needed. Garnish with fresh parsley if desired.
Serve hot with crusty bread or crackers on the side. Enjoy!
Nutrition Facts
Calories |
4697 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.8 g | 273% | |
| Saturated Fat | 59.0 g | 295% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 1768 mg | 589% | |
| Sodium | 5152 mg | 224% | |
| Total Carbohydrate | 260.3 g | 95% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 59.2 g | ||
| Protein | 427.0 g | 854% | |
| Vitamin D | 8.1 mcg | 41% | |
| Calcium | 500 mg | 38% | |
| Iron | 28.9 mg | 161% | |
| Potassium | 5948 mg | 127% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
