I’m so excited to share with you my favorite Pennsylvania Dutch chicken corn soup recipe. This hearty soup has been a staple in our household for years, and I’m sure it will become a favorite in yours too.
The dish originates from the Pennsylvania Dutch community, where it’s been passed down through generations as a comforting and satisfying meal. The unique combination of chicken, corn, and vegetables creates a flavor profile that’s both familiar and exciting.
One of the key techniques to mastering this recipe is to cook the chicken until it’s tender, then shred it and return it to the pot. This helps to distribute the flavors evenly and prevents the chicken from becoming tough.
I love serving this soup on a chilly fall evening or during a family gathering. It’s also perfect for a quick and easy weeknight dinner.
My kids adore helping me prepare the ingredients, especially when we’re making the homemade noodles that go perfectly with this soup. The health benefits of this recipe are numerous too – with lean protein from the chicken, complex carbohydrates from the corn, and plenty of vitamins and minerals from the vegetables.
Plus, it’s so easy to customize with your favorite ingredients or leftovers.
Pennsylvania Dutch Chicken Corn Soup
4.5 from 1660 votes
A hearty and traditional soup from Pennsylvania Dutch country, featuring tender chicken, sweet corn, and rivels (small dumplings). This comforting one-pot meal is perfect for chilly days and showcases simple, wholesome ingredients.
1Place the whole chicken in a large stockpot and add 8 cups of water.
2Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer for 45 minutes, skimming off any foam that rises to the surface, until the chicken is cooked through and tender.
3Carefully remove the chicken from the pot using tongs and set it on a cutting board to cool slightly.
4When cool enough to handle, shred the meat into bite-sized pieces, discarding the skin and bones.
5Add the chopped onion, celery, and carrots to the pot of broth.
6Increase the heat to medium-high and bring the broth to a boil, then reduce the heat to medium-low and simmer for 15 minutes, until the vegetables are tender.
7While the vegetables simmer, prepare the rivels.
8In a small bowl, combine the flour and salt.
9Add the beaten eggs and milk, and stir with a fork until the mixture forms coarse, crumbly pieces.
10Do not overmix; the rivels should be irregular in size.
11Return the broth to a gentle boil over medium-high heat.
12Drop the rivel mixture into the boiling soup a small handful at a time, stirring gently with a wooden spoon to prevent sticking.
13Reduce the heat to medium-low and simmer for 10 minutes, until the rivels are cooked through and no longer doughy in the center.
14Stir in the shredded chicken, corn kernels, salt, pepper, thyme, and bay leaves.
15Simmer for an additional 5 minutes over medium-low heat, until the corn is heated through and the flavors meld.
For a richer flavor, use chicken broth instead of water. The soup thickens as it sits; add a little water or broth when reheating if desired. Rivels can be made ahead and refrigerated for up to 2 hours before adding to the soup.
Watch Video Of How Pennsylvania Dutch Chicken Corn Soup Works
This Pennsylvania Dutch chicken corn soup is a staple in my kitchen because it is simple, satisfying, and always a hit with my family. I love that I can make a big batch and have leftovers for lunch or freeze portions for busy days.
The soup reheats well on the stovetop or in the microwave, and if the rivels have soaked up too much broth, I just add a splash of chicken stock to bring it back. For serving, I like to offer extra hard boiled eggs on the side or a sprinkle of fresh parsley.
It works beautifully for family gatherings, potlucks, or a quiet weeknight dinner. If you have not tried this recipe yet, I hope you give it a chance.
It is one of those dishes that feels like a warm hug in a bowl and I think you will love it as much as we do.
❓ Frequently Asked Questions About Pennsylvania Dutch Chicken Corn Soup
1. What is Pennsylvania Dutch chicken corn soup?
Pennsylvania Dutch chicken corn soup is a traditional recipe originating from the Pennsylvania Dutch community. It’s made with shredded chicken, corn, onions, carrots, celery, potatoes, and sometimes noodles or dumplings.
2. How do I store leftover soup?
You can store leftover soup in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months. When reheating, make sure to bring the soup to a boil before serving.
3. Can I make this recipe without noodles?
Yes, you can omit the noodles if you prefer or if you’re following a low-carb diet. Simply adjust the cooking time accordingly and serve with crusty bread or crackers instead.
4. What type of potatoes are best for this recipe?
High-starch potatoes like Russet or Idaho work well in this recipe because they hold their shape after cooking.
5. Can I use frozen corn instead of fresh?
Yes, frozen corn is a suitable substitute if fresh corn is not available. Just thaw it first by leaving it in room temperature or by microwaving according to package instructions.
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