Pennsylvania Dutch Chicken Corn Soup with Rivels
Dive into the comforting flavors of Pennsylvania Dutch Chicken Corn Soup with Rivels, a hearty and wholesome dish that embodies the rustic charm of traditional Pennsylvania Dutch cuisine. Simmered with tender bone-in chicken, sweet corn kernels, and a subtly seasoned broth, this soup is elevated by the addition of rivels—delightfully tender, hand-formed flour-and-egg dumplings that thicken the soup and add a uniquely rustic texture. Perfect for chilly days or when you're craving something nourishing, this easy-to-make soup comes together in just a few simple steps and is finished with a sprinkle of fresh parsley for a burst of color and flavor. Packed with protein and comfort in every bite, this recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 3 pounds bone-in chicken (whole or parts, e.g., thighs, drumsticks, or breasts)
- 10 cups water
- 2 teaspoons salt
- 0.5 teaspoons black pepper
- 3 cups sweet corn kernels (fresh, frozen, or canned, drained if needed)
- 1 large egg
- 1 cup all-purpose flour
- 0.25 cup milk
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Place the chicken in a large stockpot and add the water, salt, and black pepper. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 60–90 minutes, or until the chicken is cooked through and tender.
Carefully remove the chicken from the pot and set it aside to cool slightly. Strain the broth if needed to remove impurities and return it to the pot.
Shred the chicken into bite-sized pieces, discarding the skin and bones. Set the shredded chicken aside.
Add the corn kernels to the broth and continue to simmer over low heat.
To prepare the rivels, beat the egg in a medium mixing bowl. Stir in the flour a little at a time until the mixture forms a coarse, crumbly dough. Use your fingers to pinch off small pieces of dough, creating rough, pea-sized clumps.
Gradually drop the rivels into the simmering broth, stirring gently to prevent them from clumping together.
Add the shredded chicken back into the pot and stir to combine. Simmer for an additional 15–20 minutes, or until the rivels are cooked through and tender.
Taste and adjust the seasoning with additional salt and pepper, if needed.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
4012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.5 g | 285% | |
| Saturated Fat | 58.6 g | 293% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 1314 mg | 438% | |
| Sodium | 5970 mg | 260% | |
| Total Carbohydrate | 209.9 g | 76% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 40.9 g | ||
| Protein | 285.4 g | 571% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 431 mg | 33% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 4519 mg | 96% | |
*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.
