Traditional Pennsylvania Dutch Chicken Corn Soup Recipe

Pennsylvania Dutch chicken corn soup is a comforting regional soup of chicken, sweet corn, vegetables, and tiny homemade flour dumplings called rivels. Recipes vary from household to household, but this version builds a clear broth from bone-in chicken and finishes with tender rivels that make the soup hearty enough for a meal.

Ingredients

3 lb (1.36 kg) bone-in, skin-on chicken thighs, about 6 pieces
10 cups (2.4 L) cold water
1 medium yellow onion, about 1 cup (150 g) chopped
2 medium carrots, about 1 cup (130 g) chopped
2 celery ribs, about 1 cup (100 g) chopped
1 bay leaf
1 teaspoon (5 g) fine salt, plus more to taste
½ teaspoon (1 g) black pepper
2 cups (300 g) frozen sweet corn kernels, no need to thaw
1 tablespoon (15 ml) chopped fresh parsley, optional
1½ cups (190 g) all-purpose flour, plus a little extra if needed
1 large egg (about 50 g, without shell)
2 tablespoons (30 ml) whole milk
¼ teaspoon (1.5 g) fine salt for the rivels

Instructions

Prepare the vegetables and rivels. Chop the onion, carrots, and celery into small, even pieces so they soften at a similar rate. For the rivels, whisk the flour and ¼ teaspoon salt in a medium bowl. Beat the egg with the milk, pour it into the flour, and stir with a fork until the mixture forms irregular, firm crumbs, ranging from pea-size to small beans. If it looks wet or pasty, add flour a tablespoon at a time; if it remains powdery, add milk a teaspoon at a time. Set the bowl aside while the chicken cooks.
Start the chicken broth. Put the chicken thighs, cold water, bay leaf, 1 teaspoon salt, and pepper in a large soup pot. Bring the water to a gentle boil over medium-high heat, which should take about 10 minutes. Skim off foam from the surface, then reduce the heat to maintain a quiet simmer. Avoid a hard boil, which can make the broth cloudy and agitate the meat.
Simmer until the chicken is safe and tender. Simmer the thighs for about 45 minutes, turning them once if they are not submerged. Check the thickest part of a thigh with a food thermometer without touching the bone; poultry must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). If any piece has not reached that temperature, continue simmering and check again after 5 minutes. Transfer the cooked chicken to a plate.
Strain the broth and cook the vegetables. Let the chicken cool just enough to handle, about 10 to 12 minutes. Meanwhile, pour the broth through a fine strainer into a heatproof bowl, discard the bay leaf, and return the broth to the pot. Add the onion, carrots, and celery, bring the broth back to a gentle simmer, and cook for 12 minutes, until the vegetables are nearly tender. The chicken can cool during this time.
Remove the chicken from the bones. Pull off and discard the skin and bones, then shred or chop the meat into bite-size pieces. Take care to check for small bones, especially if the thighs have broken apart during simmering. Add the chicken and frozen corn to the pot and simmer for 5 minutes, just until the corn is hot.
Add the rivels. Hold the bowl of dough over the simmering soup and rub small pinches between your fingers, dropping the crumbs directly into the broth. Stir gently once or twice to keep them from clumping, but do not beat the soup. Simmer for 8 minutes, until the rivels are plump and tender. Check a large rivel with a food thermometer; because the dough contains egg, it should reach 160°F (71°C). If the rivels are still firm or under temperature, simmer another minute or two and check again.
Season and serve. Taste the broth and add salt or pepper as needed. Stir in the parsley, if using, and ladle the soup into warm bowls with chicken, corn, vegetables, and rivels distributed among the servings. The soup will thicken a little as it stands, so serve it soon after the dumplings are cooked for the clearest broth and softest texture.

Tips

Keep the broth at a gentle simmer. A steady, low bubble cooks the chicken while keeping the broth cleaner-tasting. If the pot boils vigorously, lower the heat; frequent stirring is not needed while the chicken simmers.
Adjust the rivels by feel. Flour absorbs moisture differently depending on the brand and how it is measured. The dough should be crumbly rather than smooth or kneadable. Add milk sparingly, because rivels that are too wet can dissolve or turn gummy in the soup.
Use corn that suits the season. Frozen kernels are convenient and work without thawing. Fresh corn is also good: cut kernels from about 2 medium ears (roughly 2 cups / 300 g). Canned corn can be used in the same quantity, but drain and rinse it first and expect a softer texture.
Plan for thicker leftovers. Rivels absorb broth as they sit. If you prefer a soupier bowl the next day, reserve 1 to 2 cups (240 to 480 ml) of broth before serving and stir some into the leftovers while reheating.

Serving Suggestions

Serve the soup as a one-pot lunch or supper with a slice of crusty bread, soft dinner rolls, or crackers for dipping. A simple green salad or sliced cucumbers on the side balance the soup’s tender dumplings and sweet corn without competing with its mild broth. For a traditional-style spread, put butter, salt, and pepper on the table so everyone can season their own bowl.

Portion the chicken and rivels evenly when ladling, since both tend to settle toward the bottom of the pot. A wide, shallow bowl makes it easier to catch the corn and dumplings in each spoonful. If serving a crowd, keep the soup hot over very low heat and stir gently from the bottom before each round; avoid holding it at a boil, which can break up the rivels.

Variations

Pennsylvania Dutch chicken corn soup has family and regional variations, including differences in the size of the rivels, the vegetables, and whether eggs or noodles are added. This recipe keeps the broth simple and uses flour-and-egg rivels, a small, rustic dumpling. For a more substantial soup, stir in 1 cup (150 g) of diced cooked potatoes with the vegetables; they will make the broth slightly heartier and less clear.

For a stronger corn flavor, replace 2 cups (480 ml) of the water with unsalted chicken stock. The soup will taste richer, so wait until the end to add extra salt. If rivels are difficult to make, use 1 cup (100 g) of small egg noodles instead; add them according to their package timing and cook until tender. That substitution is convenient, but the result will not have the same homemade dumpling texture.

You can also use a mix of chicken thighs and drumsticks, keeping the total at about 3 lb (1.36 kg). Bone-in pieces add flavor to the broth, while boneless thighs cook faster and are easier to shred but usually produce a lighter broth. If using boneless thighs, start checking their temperature earlier rather than relying on the full simmer time. For a meatless variation, use vegetable broth and omit the chicken, but note that it becomes a different, vegetable-forward soup rather than the classic chicken version.

Storage and Reheating

Refrigerate the soup within 2 hours of cooking, dividing a large batch among shallow containers so it cools promptly. Keep it covered in the refrigerator for 3 to 4 days. The rivels will continue to absorb broth and soften during storage, so the soup will be thicker the following day; stir in a splash of water or chicken broth before heating if needed.

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 the temperature in a few places, especially if the soup is thick. You can also microwave an individual portion in a covered microwave-safe bowl, stirring halfway through and checking that it reaches 165°F (74°C). Avoid repeatedly cooling and reheating the full pot.

For longer storage, freeze cooled portions in airtight freezer-safe containers, leaving a little room for expansion. Freeze for up to 2 months for best texture. The broth and chicken freeze well, though rivels can become softer after thawing. Thaw in the refrigerator overnight and reheat to 165°F (74°C); if you want firmer dumplings, freeze the broth and chicken without the rivels and cook a fresh batch of rivels when reheating.

Frequently Asked Questions

What are rivels?
Rivels are small, irregular flour dumplings common in Pennsylvania Dutch cooking. They are made by combining flour with egg and a little liquid, then pinching or rubbing the mixture into crumbs that cook directly in soup. Their uneven shapes are part of their character, so they do not need to look identical.

Can I make the rivels ahead?
You can mix the dry flour and salt ahead, but it is best to add the egg and milk shortly before cooking. The crumbs can be made a few hours in advance and refrigerated in a covered container, though they may clump; loosen them with a fork before dropping them into the soup. Do not leave egg-containing dough at room temperature for an extended period.

Can I use leftover cooked chicken?
Yes. Use about 3 cups (420 g) cooked, shredded chicken and replace the water with 8 cups (1.9 L) unsalted chicken broth. Simmer the vegetables in the broth until tender, add the corn and chicken to heat through, and then cook the rivels as directed. Since the chicken is already cooked, the soup will take less time, and the broth will not have the same flavor from simmering bones.

Why did my rivels turn out tough or gummy?
Rivels can become tough if the dough is worked into a smooth ball, or gummy if it is too wet or crowded into a pot that is not simmering. Mix only until crumbs form, keep them small, and drop them gradually into gently bubbling broth. If the dough is sticky, work in a little flour; if it is dry and will not clump at all, add a few drops of milk.

Is this soup supposed to be sweet?
The corn gives the broth a mild sweetness, but the soup should still taste savory. Taste before adding more salt, and use unsweetened chicken broth if substituting stock. Some versions use more corn or additional seasonings, so adjust the balance to suit your preference without masking the chicken broth.

Can I make it without celery or carrots?
Yes. The soup will still work without either vegetable, though you will lose some of their gentle savory flavor and texture. Add an equal amount of chopped onion or simply leave the missing vegetable out; avoid replacing them with strongly flavored vegetables that would dominate the light chicken broth.

More recipes to cook

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

Spotted an error? Tell us and we will correct it (corrections policy).