Pennsylvania Dutch chicken corn soup looks simple, but the whole recipe really rests on two things: a clean, rich broth and light little rivel dumplings that don’t turn gummy. Once you understand those pieces, this goes from “maybe I can pull this off” to a no-brainer crowd-pleaser you can make on repeat.
I like this soup for days when I want something steady and comforting that can sit on the stove and quietly feed a group. The method is old-school, but the steps are straightforward: simmer chicken gently for flavor, chill to remove extra fat, then finish with sweet corn, chopped chicken, and tiny dumplings made from egg, flour, and milk. Nothing fancy, just technique done right.
The key move here is not rushing the broth or the rivels. A slow simmer gives you depth without cloudiness, and chilling makes it easy to skim off the fat so the final soup tastes clean, not heavy. With the dumplings, you’re aiming for a dough that’s just thick enough to hold together when dropped into the hot soup but loose enough to stay tender. Once you see that texture a couple of times, you won’t have to think about it again.
This batch serves about twelve, so it’s ideal if you’re feeding friends or stocking the fridge for the week. It reheats well, it feels familiar even to picky eaters, and it holds up nicely on a buffet or in a slow cooker on warm. If you want a recipe that quietly makes you look like you know exactly what you’re doing in the kitchen, this Pennsylvania Dutch chicken corn soup is it.
Pennsylvania Dutch Chicken Corn Soup
The Simple Ingredients You’ll Need
- 3 quarts water
- 2 whole chickens (about 3 pounds each), cut into pieces
- 3 onions, minced
- 1 cup chopped celery
- 2 1/2 tablespoons salt
- 1 1/4 teaspoons ground nutmeg
- 1/4 teaspoon ground black pepper
- 10 ears fresh corn, kernels cut from the cob
- 3 eggs, divided
- 1 cup sifted all-purpose flour
- 1/2 cup milk
Technique-Focused Instructions
- Add the water, chicken pieces, onions, celery, salt, nutmeg, and pepper to a large, heavy stockpot. Bring it up to a gentle boil over medium heat, then immediately lower to a steady simmer. Cook for about 2 hours, until the chicken is very tender and starting to fall off the bone. Avoid a hard boil; a gentle simmer keeps the broth clear and clean-tasting.
- Use tongs to lift the chicken into a deep dish to cool slightly. Carefully pour the hot broth and vegetables into a large jug or bowl. Cover both the chicken and broth, then refrigerate for 6 to 8 hours, or until well chilled. This resting time lets the flavor develop and the fat rise to the top.
- Once cold, scrape off and discard the solid layer of fat from the surface of the broth. Transfer the broth back to a large pot and set over medium heat. Stir in the fresh corn kernels and bring just to a boil. Reduce to a simmer and cook 10 to 15 minutes, until the corn is tender but still slightly crisp.
- While the corn simmers, place 2 of the eggs in a small saucepan and cover with cold water. Bring to a full boil, then immediately turn off the heat, cover, and let stand in the hot water for 10 to 12 minutes. Cool the eggs in cold water, peel, and chop them finely. Set aside; they’ll be stirred in at the end for extra richness.
- Remove the chilled chicken skin and bones, then chop or shred the meat into small bite-size chunks. Stir the chicken back into the simmering soup and heat through. Taste and adjust seasoning with a little more salt or pepper if needed.
- In a medium bowl, beat the remaining 1 egg until it looks pale and slightly foamy. Whisk in the flour and milk until you have a thick, smooth batter. It should be stiff enough to hold its shape when dropped from a spoon, but still soft and slightly sticky — think very thick pancake batter, not bread dough.
- With the soup gently simmering, use a small spoon or your fingers to drop pea-sized bits of rivel dough into the pot, adding only a few at a time. Stir constantly as you go so they don’t clump or stick to the bottom. Cook 2 to 5 minutes, until the dumplings float and feel firm but tender when you bite one.
- Stir in the chopped hard-boiled eggs. Give the soup a final taste, adjust seasoning, then serve hot. For entertaining, hold the soup at a very low simmer or in a slow cooker on warm and stir occasionally to keep the rivels evenly distributed.
Make the Rich Broth Ahead
If you’re cooking for guests, this recipe gets much easier when you treat the broth as a make-ahead project. You can simmer the chicken, chill everything, and skim the fat up to 2 days in advance. Keep the broth and chicken stored separately in the fridge. The flavor actually improves as it rests, so you’re rewarded for planning ahead.
On the day you’re serving, all you have to do is reheat the broth, add the corn and chicken, and finish with the rivels and chopped egg. This timing works especially well if you’re juggling other dishes. For a larger crowd, you can double the stock portion using a bigger pot, then scale the corn and dumplings up or down depending on how hearty you want each serving. The broth also freezes well for a couple of months, so you can cook once and get another batch of soup later with minimal effort.
Tips for Perfect Rivel Dumplings
Rivels are simple, but they’re easy to overwork. The goal is a dough that’s just mixed — stop stirring as soon as the flour is fully hydrated. If you keep beating, the dumplings can turn tough. When you drop them into the soup, aim for tiny pieces, about the size of peas. Smaller rivels cook quickly and stay tender, which matters when the soup will sit on the stove or a buffet.
If the dough feels too runny and spreads out flat as it hits the broth, sprinkle in a little extra flour. If it’s too stiff to drop in small bits, loosen it with a teaspoon or two of milk. Keep the soup at a gentle simmer, not a rolling boil, so the rivels have time to set without breaking apart. For serving, ladle plenty of broth and make sure everyone gets a scoop of those dumplings in every bowl — that’s where the comfort factor really shows up.
Frequent Asked Questions:
Can I use frozen or canned corn instead of fresh?
Yes, you can swap in frozen or canned corn when fresh corn isn’t available. For frozen, use about 6 to 7 cups and add it straight from the freezer during the simmering step; it will thaw and cook in the hot broth. For canned, drain it well first so the soup doesn’t get watered down. Fresh corn still gives the sweetest flavor and best texture, but high-quality frozen is a very good backup and lets you make Pennsylvania Dutch chicken corn soup year-round.
How can I keep the soup safe and delicious on a buffet or for a party?
For entertaining, transfer the finished soup to a slow cooker set on warm or low. Stir every 20 to 30 minutes so the chicken and rivels don’t settle on the bottom. Keep the lid on between servings to hold in heat and prevent the dumplings from drying out. If it thickens over time, stir in a splash of hot water or broth to loosen. For food safety, don’t leave it below serving temperature for more than 2 hours; after that, cool and refrigerate promptly.
What’s the best way to store and reheat leftovers without overcooking the dumplings?
Cool the soup quickly by portioning it into shallow containers, then refrigerate. It will keep well for 3 to 4 days. When reheating, bring it up to temperature gently over low to medium-low heat; avoid a rapid boil or the rivels can turn rubbery and the chicken may dry out. If the soup has thickened in the fridge, add a bit of water or stock while it warms. Stir occasionally so the dumplings reheat evenly. You can also freeze it, though the rivels soften slightly after thawing; reheat from thawed over low heat for the best texture.
Pennsylvania Dutch Chicken Corn Soup
Equipment
- Large stockpot
- Large bowl or container
- small saucepan
- Slotted spoon
Ingredients
- 3 quarts water
- 2 whole (3 pound each) chickens cut into pieces
- 3 onions minced
- 1 cup celery chopped
- 2.5 tablespoons salt
- 1.25 teaspoons ground nutmeg
- 0.25 teaspoon ground black pepper
- 10 ears fresh corn kernels cut from cob
- 3 eggs divided
- 1 cup all-purpose flour sifted
- 0.5 cup milk
Instructions
- Put the water, chicken pieces, minced onions, chopped celery, salt, nutmeg, and black pepper into a large stockpot. Bring to a boil over medium heat, then lower to a gentle simmer and cook until the chicken is very tender, about 2 hours, adding water as needed to keep the pieces covered.
- Using a slotted spoon, transfer the chicken to a deep dish. Pour the broth into a large container or jug. Cover both the chicken and the broth and refrigerate for 6 to 8 hours to let the flavors settle and the fat solidify on top.
- Skim off and discard the hardened fat from the surface of the chilled broth. Return the defatted broth to a large pot over medium heat, add the corn kernels, and bring to a boil. Reduce heat and simmer until the corn is tender, about 10 to 15 minutes.
- Place two of the eggs in a small saucepan and cover with cold water. Bring to a boil, then remove from the heat, cover, and let stand 10 to 12 minutes. Cool, peel, and chop the eggs finely.
- Remove the chilled chicken meat from the bones and chop it into small pieces. Stir the chopped chicken into the simmering soup.
- Beat the remaining egg in a medium bowl until light in color. Whisk in the sifted flour and milk until you have a smooth, thick batter. Drop tiny, pea-sized rivel dumplings into the boiling soup a few at a time, stirring as you add them.
- Cook the dumplings, stirring gently, until they hold their shape and float to the surface, about 2 to 5 minutes. Stir in the chopped hard-cooked egg, adjust seasoning if needed, and serve hot.