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Best Pennsylvania Dutch Chicken Corn Soup
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Prep Time:
30 minutes
Cook Time:
150 minutes
Total Time:
540 minutes
Homemade chicken and corn soup with dumplings: A comforting classic made with fresh ingredients.
Ingredients:
  • 2 (3 pound) whole chickens, cut into pieces
  • 3 quarts water
  • 3 onions, minced
  • 1 cup chopped celery
  • 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 sifted all-purpose flour
  • 0.5 cup milk
Instructions:
  • In a large stockpot over medium heat, simmer chicken with water, onions, celery, salt, nutmeg, and pepper until very tender, adding water as needed, for about 2 hours.
  • Place the chicken in a deep dish and transfer the soup to a large jug or bowl. Cover and refrigerate both the chicken and soup for 6 to 8 hours.
  • Skim off and discard the solidified fat from the surface of the soup. Transfer the soup to a large pot over medium heat. Stir in the corn and bring to a boil. Simmer until the corn is tender, about 10 to 15 minutes.
  • Place 2 eggs in a small saucepan, cover with cold water, and bring to a boil. Remove from heat, cover, and let stand in hot water for 10 to 12 minutes. Cool, peel, chop, and set aside.
  • Dice cold chicken into bite-sized pieces and gently fold into the soup.
  • In a medium bowl, whisk the remaining egg until light. Mix in flour and milk until smooth. Drop pea-sized lumps of rivel dough into the soup gradually to form small dumplings. Cook and stir until dumplings hold their shape and rise to the surface, about 2 to 5 minutes. Add chopped egg and stir.

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