Amish Soup Recipes: Chicken Corn Soup

Amish chicken corn soup is a Pennsylvania Dutch-style soup of tender chicken, sweet corn, savory broth, and little homemade flour dumplings called rivels. Versions vary from family to family; this one makes a filling pot with bone-in chicken and simple rivels, which cook right in the soup and give the broth body.

Ingredients

2 lb (900 g) bone-in, skin-on chicken thighs
8 cups (1.9 L) low-sodium chicken broth
1 medium yellow onion, peeled and quartered, about 1 cup (150 g)
2 celery stalks, cut into large pieces, about 1 cup (100 g)
1 bay leaf
½ tsp (2.5 g) black pepper
1 tsp (6 g) fine salt, plus more to taste
3 cups (450 g) corn kernels, fresh or thawed frozen
1 cup (125 g) all-purpose flour, for the rivels
1 large egg, about 1.8 oz (50 g), for the rivels
1–2 tbsp (15–30 ml) cold water, as needed for the rivels
2 tbsp (8 g) chopped fresh parsley, optional

Instructions

Prepare the chicken and aromatics. Pat the chicken thighs dry. Quarter the onion and cut the celery into large pieces so they can be lifted out later. In a small bowl, whisk the egg with 1 tablespoon (15 ml) cold water. Measure the flour into a second bowl and set out the salt for the rivels. This mise en place takes about 10 minutes; keep raw chicken separate from the flour and egg mixture.
Simmer the chicken. Put the chicken, broth, onion, celery, bay leaf, pepper, and 1 teaspoon (6 g) salt in a large, heavy pot. Bring the broth just to a boil over medium-high heat, then lower the heat so it simmers gently. Cover partly and cook for 50 minutes, turning the thighs once if they are not submerged. Check the thickest part of each thigh with a food thermometer, avoiding the bone. Poultry must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). If a thigh has not reached that temperature, continue simmering and check again after 5 minutes.
Cool briefly and shred. Transfer the cooked chicken to a plate and let it rest for 10 minutes, long enough to handle safely. Lift out and discard the bay leaf, onion, and celery. When the chicken is cool enough to touch, remove the skin and bones and pull the meat into bite-size pieces. Skim excess fat from the broth if you prefer a lighter soup; a little fat adds flavor.
Make the rivels. While the chicken rests, stir the egg and water into the flour with a fork, adding the second tablespoon of water only if the mixture is too dry to clump. Pinch and rub the mixture between your fingers to form small, irregular crumbs about the size of peas. A few larger pieces are fine, but keep them small enough to cook evenly. Use a clean plate or board, not the one that held raw chicken.
Cook the corn and chicken. Return the broth to a steady simmer. Add the corn and shredded chicken and cook for 10 minutes, stirring occasionally. Taste the broth and adjust the salt and pepper. If it tastes concentrated, stir in a little hot water; if it tastes mild, let it simmer uncovered for another few minutes before adding the rivels.
Finish with rivels. Sprinkle the rivels into the simmering soup a little at a time, stirring gently so they do not gather into one large clump. Simmer for 5 minutes, stirring once or twice, until the pieces are tender and cooked through. The USDA FSIS safe minimum for egg dishes is 160°F (71°C); the rivels cook submerged in simmering broth, and you can check a larger piece with a food thermometer if you want to confirm. Stir in parsley, if using, and serve hot.

Tips

Keep the simmer gentle. A hard boil can make chicken fibers tighten and break rivels apart. After bringing the pot to a boil, turn the burner down until you see small, steady bubbles. If the broth boils vigorously when the lid is on, leave the lid farther ajar or lower the heat.

Use corn you enjoy eating. Fresh kernels cut from about three medium ears work well in season; frozen kernels can go straight into the pot after thawing. Canned corn is also convenient: drain and rinse it first, then add it for only the final 5 minutes so it does not become overly soft. Canned corn may be saltier, so taste before adding extra salt.

Adjust the rivels by feel. Flour absorbs moisture differently depending on how it is packed and the size of the egg. The mixture should form crumbly bits when rubbed, not a smooth, sticky dough. Add water a teaspoon at a time if it will not clump; dust your fingers with flour if it sticks. Avoid making the rivels much larger than peas, since big pieces take longer to cook in the center.

Season at the end. Broth brands differ in saltiness, and simmering concentrates the liquid. Starting with low-sodium broth gives you room to adjust. Taste after the chicken and corn have simmered together, then add salt in small pinches rather than salting heavily at the beginning.

Serving Suggestions

Serve the soup in warm bowls while the rivels are tender and the broth is hot. It is substantial enough to be a meal on its own, but a slice of crusty bread, soft dinner roll, or buttered toast is useful for soaking up the broth. A simple green salad or sliced cucumbers provide a cool, crisp contrast without competing with the sweet corn.

For a family-style meal, set out extra chopped parsley, black pepper, and salt so each person can season their bowl. If serving a crowd, keep the pot at a low simmer rather than letting it boil; rivels continue absorbing liquid as they stand. Put out a small pitcher of hot broth or water so you can loosen the soup if it thickens before everyone is served.

Variations

Use a whole chicken. Replace the thighs with a 3–4 lb (1.4–1.8 kg) whole chicken. It may need longer than 50 minutes to cook through, so check the thickest breast and inner thigh with a thermometer and confirm poultry reaches 165°F (74°C). Add cooking time as needed, then remove the meat from the bones. The broth will usually taste richer, and you may need to skim more fat.

Add hard-boiled eggs. Some Pennsylvania Dutch-style chicken corn soups include chopped hard-boiled eggs. For this pot, cook 2 eggs until the yolks and whites are firm, cool and peel them, then chop and stir them in just before serving. They add a mild, tender bite; leave them out if you prefer a simpler soup.

Make it more vegetable-forward. Add 1 cup (130 g) diced carrots with the corn and simmer until tender. Carrots are a practical addition rather than a requirement, and they make the finished soup a little sweeter. For a stronger herb note, add 1 teaspoon (1 g) fresh thyme leaves with the corn, or use ¼ teaspoon (0.3 g) dried thyme.

Use noodles instead of rivels. If making the small dumplings is not convenient, stir in 1½ cups (150 g) dried egg noodles and simmer according to the package directions until tender. This changes the texture but keeps the soup hearty. Add extra broth if the noodles absorb more liquid than expected, and avoid cooking them far ahead if you want them to retain their shape.

Storage and Reheating

Refrigerate the soup within 2 hours of cooking, divided into shallow containers so it cools promptly. Keep it covered in the refrigerator for 3–4 days. Rivels soften and absorb broth as they sit, so the leftovers will be thicker than the fresh pot. Add a splash of broth or water when reheating rather than thinning the whole container before you know how much it needs.

Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring gently until steaming throughout. Leftovers should reach 165°F (74°C); check with a food thermometer, especially if reheating a large portion. You can also microwave an individual bowl, stirring halfway through and checking the temperature in more than one spot. Avoid repeatedly cooling and reheating the entire pot.

For longer storage, freeze the cooled soup in airtight freezer-safe containers, leaving a little space at the top for expansion. It keeps best for about 2–3 months, although the rivels may become softer after thawing. Thaw overnight in the refrigerator and reheat to 165°F (74°C). If you know you will freeze portions, you can freeze the chicken-corn broth before adding rivels, then make a fresh batch of rivels when reheating.

Frequently Asked Questions

What are rivels? Rivels are small, irregular dumplings made by rubbing flour and egg together with a little water. They are a familiar addition to some Pennsylvania Dutch soups. Unlike smooth, rolled noodles, they are intentionally rough and varied in size, which helps them give the broth a comforting, slightly thickened texture.

Can I make the soup without homemade rivels? Yes. Dried egg noodles are an easy substitute; follow the variation above and cook them in the broth according to their package directions. They have a more uniform, chewy texture and may absorb more liquid. You can also use plain small pasta, though it will not have the same tender, dumpling-like quality.

Can I use cooked chicken or leftover roast chicken? Yes. Use about 3 cups (400–450 g) cooked, shredded chicken and skip the raw-chicken simmering step. Simmer the broth with the onion, celery, bay leaf, and pepper for about 20 minutes to build flavor, remove the aromatics, then add the cooked chicken and corn. Make the rivels as directed and cook them through in the simmering soup. If reheating leftovers, bring them to 165°F (74°C).

Why did my soup become too thick? Rivels continue to take up liquid, especially after refrigeration, and noodles do the same. Stir in hot broth or water a little at a time until the soup reaches the consistency you like. If it is thickening while still on the stove, lower the heat and serve soon rather than leaving it simmering for a long time.

Can I prepare any part ahead? You can cook and shred the chicken and refrigerate it with the broth for up to 3–4 days, following the same two-hour cooling rule. For the best texture, make the rivels and cook them shortly before serving. If you prepare the flour mixture in advance, keep it covered and refrigerated, and use it within a day; fresh rivels crumble more easily and are less likely to stick together.

Is this the only traditional version? No. Amish and broader Pennsylvania Dutch cooking includes family and regional variations. Some cooks add hard-boiled eggs, carrots, noodles, or other seasonings, while others keep the soup very simple. This recipe centers on chicken, corn, broth, and rivels, but it is easy to adjust the details to suit what is available and the texture your household prefers.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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