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Chicken Corn Soup
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Prep Time:
30 minutes
Cook Time:
85 minutes
Total Time:
115 minutes
Pennsylvania Dutch chicken soup with rivels, hard-boiled eggs, celery, and fresh corn.
Ingredients:
  • 1 (4 pound) chicken
  • 1 onion, chopped
  • 4 quarts water
  • 1 (10 ounce) package frozen whole kernel corn
  • 0.5 cup chopped celery
  • salt and pepper to taste
  • 1 cup all-purpose flour
  • 1 large egg
  • 1 pinch salt
  • 0.25 cup milk, or as needed
  • 2 hard-cooked eggs, chopped
Instructions:
  • In a large stockpot, immerse the chicken and onion in water. Simmer gently until tender for about 1 hour. Take out the chicken, let it cool down, and shred the meat into 1-inch chunks; discard the skin and bones.
  • Combine chicken pieces, corn, and celery in a stockpot. Season with salt and pepper, then simmer the soup for 10 minutes.
  • Create delectable rivels by blending flour, egg, and salt in a separate bowl until small crumbs form, adding enough milk for perfect consistency.
  • Add the rivels into the soup along with the hard-boiled eggs. Allow to simmer for 15 minutes before serving the hot soup.

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