This hearty PA Dutch chicken corn soup is a true comfort food, beloved in Central Pennsylvania for generations. It’s a savory and slightly sweet dish with tender chicken, corn, and flavorful rivels (tiny homemade dumplings). This recipe creates a rich, herb-infused broth that simmers for hours, delivering a warm, satisfying meal perfect for a cold day. While it takes time to prepare, the result is a large pot of soul-warming goodness, ideal for leftovers or feeding a crowd.
Ingredients for PA Dutch Chicken Corn Soup
For the Soup
- 2 fryer chickens or 1 large roaster (6 lbs total) (2.7 kilograms)
- 4 cans chicken broth (14.5 oz each) (1.7 liters)
- 2-3 chicken bouillon cubes
- 2 pinches saffron (optional)
- 2 pinches nutmeg (optional)
- 4 cans corn (14.5 oz each) (1.7 kilograms) (yellow, white, or mixed)
- 3 celery stalks, including leaves
- 1 large onion
- 3 teaspoons fresh parsley, chopped
- 2 whole carrots, unpeeled
- Salt and pepper, to taste
- 3 hard-boiled eggs
For the Rivels
- 1 cup all-purpose flour (125 grams)
- 1/2 cup milk (120 milliliters)
- 1 egg, beaten
How to Make PA Dutch Chicken Corn Soup
Prepare the chicken and vegetables
Place the chickens, celery stalks, carrots, onion, and a pinch of salt and pepper in a large stockpot. Add enough water to cover the chickens completely. Optionally, add 1 teaspoon curry powder and chicken bouillon for a richer broth.
Cook the chicken
Bring the water to a boil, then reduce to a simmer. Cook until the chicken is tender and fully cooked. Remove the chicken from the pot and refrigerate.
Strain the broth
Remove the vegetables from the broth and discard them. Let the broth cool to room temperature, then refrigerate overnight.
Skim the fat
The next day, skim the fat off the top of the broth.
Reheat the broth
Heat the broth in a large pot over medium heat. Add chicken bouillon and the canned chicken broth to enhance the flavor.
Shred the chicken
Remove the skin and bones from the cooked chickens. Shred the meat into large chunks and add it to the simmering broth.
Season the soup
Add saffron, nutmeg, and any additional seasonings you like, such as Hungarian paprika, dill, a bay leaf, onion powder, garlic powder, and celery seed.
Add the corn
Drain all but one can of corn. Add the drained corn and the juice from one can to the soup for extra flavor.
Adjust the seasoning
Taste the soup and add more salt, pepper, bouillon, or water as needed. Let it simmer for about 1 hour.
Add hard-boiled eggs
Chop the hard-boiled eggs into bite-sized pieces and stir them into the soup.
Prepare the rivels
In a bowl, mix the flour, beaten egg, and milk until smooth. Add a teaspoon of the broth to the mixture for extra flavor.
Cook the rivels
Bring the soup to a low boil. Using a fork, drop small bits of the batter into the soup. The rivels should be small and irregular. Stir the soup while adding to ensure the rivels cook evenly.
Simmer the rivels
Cook the rivels for 10-15 minutes, stirring occasionally. They should have a tender, doughy texture.
Add fresh parsley
Sprinkle chopped parsley into the soup. Stir well and taste again to adjust the seasoning.
Serve and enjoy
Ladle the soup into bowls and serve hot with crusty rolls or bread on the side.
Why You’ll Love This Recipe
This PA Dutch chicken corn soup is a hearty, nostalgic dish bursting with flavor. The rivels provide a unique, rustic texture, while the corn adds a touch of sweetness. It’s a comforting, homemade soup that brings people together, whether for a casual family dinner or a special gathering.
This authentic PA Dutch chicken corn soup is a Central Pennsylvania classic that’s perfect for warming up on a chilly day. It may take a little time to prepare, but the rich flavors and hearty ingredients make it well worth the effort. Make a big batch, savor the leftovers, and share this comforting dish with your loved ones!
