Best Pennsylvania Dutch Chicken Corn Soup

This chicken and corn soup with tiny dumplings is made entirely from scratch with fresh chicken stock, corn, and eggs for a classic favorite.

• Preparation Time: 30 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 30 mins
• Calories: 437 Calories

Ingredients

• 1 cup sifted all-purpose flour
• ½ cup milk
• ¼ teaspoon ground black pepper
• 1 cup chopped celery
• 3 quarts water
• 3 onions, minced
• 3 eggs, divided
• 2 (3 pound) whole chickens, cut into pieces
• 2 ½ tablespoons salt
• 1 ¼ teaspoons ground nutmeg
• 10 ears fresh corn, kernels cut from cob

Recipe Instructions

Step 1

Remove and discard the layer of fat that has solidified on the surface of soup. Transfer soup into a large pot over medium heat; stir in corn and bring to a boil. Reduce heat and simmer until corn is tender, 10 to 15 minutes.

Step 2

Meanwhile, place 2 of the eggs in a small saucepan and cover with cold water. Bring to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop. Set aside.

Step 3

Chop chilled chicken meat into small chunks; stir into soup.

Step 4

Beat remaining egg in a medium bowl until light in color. Beat in flour and milk until smooth. Drop pea-sized lumps of rivel dough into the soup, a few at a time, to make small dumplings. Cook, stirring constantly, until dumplings hold their shape and float to the surface, 2 to 5 minutes. Stir in chopped egg.

Step 5

Combine chicken, water, onions, celery, salt, nutmeg, and pepper in a large stockpot over medium heat and bring to a boil; reduce heat and simmer, adding water as needed, until chicken is very tender, about 2 hours.

Step 6

Transfer chicken to a deep dish; pour soup into a large jug or bowl. Cover and refrigerate chicken and soup for 6 to 8 hours.