PA Dutch Chicken Corn Rivel Soup
PA Dutch Chicken Corn Rivel Soup is a traditional homemade soup made with chicken, sweet corn, vegetables, hard-boiled eggs, and tender homemade rivels simmered in a savory chicken broth.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 1x
Ingredients
3 carrots, diced
2 stalks celery, diced
1/2 onion, diced
Butter, for sautéing
6 cups chicken broth
2 cups corn
2 teaspoons chicken bouillon
2 teaspoons dried parsley
2 hard-boiled eggs, peeled and diced
2 cups all-purpose flour
2 eggs
Pinch of salt
2-3 cups cooked chicken
Salt and black pepper, to taste
Instructions
Step 1: Sauté the Vegetables
Dice the carrots, celery, and onion. Melt the butter in a large soup pot over medium-low heat. Add the vegetables and sauté for 5–8 minutes, stirring occasionally, until they begin to soften.
Step 2: Add the Broth and Corn
Add the chicken broth, corn, chicken bouillon, and dried parsley. Stir to combine and simmer for 30 minutes.
Step 3: Prepare the Eggs
Hard boil the eggs, then peel and dice them.
Step 4: Make the Rivels
Combine the flour, eggs, and a pinch of salt in a bowl. Mix until a dough forms.
Step 5: Cook the Rivels
Bring the soup up to a low boil. Tear off small pieces of dough and drop them into the broth one at a time. Allow them to cook for 5–8 minutes.
Step 6: Add the Chicken and Eggs
Add the cooked chicken and diced eggs. Season with salt and pepper to taste.
Step 7: Finish the Soup
Simmer everything together for another 20 minutes before serving.