Pennsylvania Dutch Chicken Corn Soup with Rivels: A Taste of Home

The aroma of simmering chicken and sweet corn always transports me back to my grandmother’s kitchen. She lived in Lancaster County, Pennsylvania, where Pennsylvania Dutch cooking is a way of life. I remember standing on a stool, watching her stir this very soup, the tiny rivels dancing in the broth. The warmth of the kitchen, the comforting scent, and the delicious flavor – it’s a taste of home I cherish and am excited to share with you.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Servings: 10-12
• Yield: 1 large soup stock pot
• Dietary Type: Varies, see notes

Ingredients

• 1 package chicken breast (or dark meat, bone-in preferred)
• 2 hard-boiled eggs, chopped (optional, see notes)
• 1 onion, chopped
• 16 ounces frozen corn
• 1 tablespoon salt
• 1/4 teaspoon black pepper
• Parsley, chopped, for garnish

For the Rivels:

• 1 raw egg
• 1 cup all-purpose flour
• 1 pinch salt

Equipment Needed

• Large stockpot
• Cutting board
• Knife
• Fork

Instructions

1. In a large stockpot, combine the chicken, chopped onion, salt, pepper, and 3 quarts of water.
2. Bring the mixture to a boil, then reduce the heat to a simmer. Simmer until the chicken is cooked through and tender, approximately 45 minutes.
3. While the chicken is simmering, prepare the hard-boiled eggs (if using) and chop them so they are ready. You can boil the eggs ahead of time, even the night before, to save time.
4. Once the chicken is tender, remove it from the pot. Let it cool slightly before removing the meat from the bones. Shred or cut the chicken into bite-sized pieces. Discard the bones and skin.
5. Add the frozen corn to the broth in the stockpot. Bring the soup back to a boil, then reduce heat and simmer until the corn is tender, about 10-15 minutes.
6. While the corn is cooking, prepare the rivels. In a small bowl, mix the raw egg, flour, and pinch of salt with a fork. The mixture will be crumbly. Use your fingers to work the mixture into small, irregular crumbs.
7. Once the corn is tender, bring the soup to a gentle boil. Gradually add the rivels to the boiling soup, stirring gently to prevent them from clumping together.
8. Continue to boil the soup gently for 15 minutes more, allowing the rivels to cook through. Stir occasionally.
9. Add the shredded or cut chicken and chopped parsley to the soup. Stir to combine.
10. If desired, add the chopped hard-cooked eggs to the soup just before serving.

Expert Tips & Tricks

• Bone-in chicken adds significantly more flavor to the broth. Using a whole chicken or chicken pieces with bones (like thighs or drumsticks) will result in a richer, more flavorful soup.
• Don’t overcook the rivels! Cooking them for the specified 15 minutes should be sufficient. Overcooked rivels can become mushy.
• If you’re short on time, you can use pre-cooked rotisserie chicken. Just shred the meat and add it to the soup in the final step.
• For a richer flavor, consider adding a few tablespoons of butter or cream to the soup at the end of cooking.
• Season to taste! Adjust the salt and pepper as needed to suit your preferences.

Serving & Storage Suggestions

Serve the Chicken Corn Soup hot, garnished with fresh parsley. A crusty bread or some Pennsylvania Dutch noodles make a wonderful accompaniment.

To store leftovers, allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.

For longer storage, the soup can be frozen. However, do not add the hard-cooked eggs to the portion you plan to freeze, as they do not freeze well and can become rubbery and ruin the texture of the soup upon thawing. Frozen soup will last for up to 2-3 months.

To reheat, thaw the soup in the refrigerator overnight (if frozen) or gently heat it on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	122 kcal	N/A
Calories from Fat	20 g	17%
Total Fat	2.3 g	3%
Saturated Fat	0.6 g	2%
Cholesterol	63.5 mg	21%
Sodium	740.9 mg	30%
Total Carbohydrate	22.2 g	7%
Dietary Fiber	1.8 g	7%
Sugars	2.1 g	8%
Protein	4.8 g	9%

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour in the rivels with a gluten-free all-purpose flour blend.
• Vegetarian/Vegan: While traditionally made with chicken, this soup can be adapted. Replace the chicken with vegetable broth and add some diced potatoes or other vegetables for substance. Omit the egg in the rivels, and add a tablespoon of cornstarch to help bind the flour.
• Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the soup for a little heat.
• Creamy Version: Stir in a splash of heavy cream or half-and-half at the end of cooking for a creamier texture.
• Seasonal Variations: Add other seasonal vegetables like diced carrots, celery, or green beans. In the fall, try adding some diced butternut squash.

FAQs (Frequently Asked Questions)

Q: Can I use fresh corn instead of frozen?
A: Absolutely! Fresh corn will add a wonderful sweetness to the soup. You’ll need about 3-4 ears of corn, shucked and kernels removed.

Q: What if my rivels are too sticky?
A: If the rivel mixture is too sticky, add a little more flour, a tablespoon at a time, until it forms a crumbly texture.

Q: Can I make the rivels ahead of time?
A: It’s best to make the rivels right before adding them to the soup, as they can dry out if left to sit.

Q: The soup seems too thick. What can I do?
A: If the soup is too thick, add a little more water or chicken broth to reach your desired consistency.

Q: I don’t have hard-boiled eggs. Are they essential?
A: The hard-boiled eggs are optional, but they add a nice texture and richness to the soup. If you don’t have them, you can simply omit them.

Final Thoughts

This Pennsylvania Dutch Chicken Corn Soup with Rivels is more than just a recipe; it’s a taste of heritage, a connection to family, and a bowlful of comfort. I encourage you to try this recipe and create your own memories with it. Feel free to adjust it to your liking, experiment with different vegetables, and most importantly, enjoy the process of creating something delicious. Don’t hesitate to share your feedback and any variations you try! It pairs perfectly with a side of apple butter and some homemade bread.