Recipe by Doreen
"This is a classic favorite! A Pennsylvania Dutch chicken corn soup - complete with rivels (for anyone who doesn't know what rivels are, they are little dumplings). Garnish with chopped fresh parsley."
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2 (3 pound)
whole chickens, cut into pieces
2 1/2 tablespoons
1 1/4 teaspoons
ground black pepper
sifted all-purpose flour
As a true born and raised Lancaster County native…I must say, this recipe really does capture the authentic “Pennsylvania Dutch” recipe you will find at the local Fairs or Festivals! I did add some additional seasonings to my taste…tarragon, white pepper, saffron, and a dash of poultry seasoning. For the rivels, the trick is to make little pea size balls of dough, if not, the dish would be more like chicken and dumplings. I made this for my sick niece one weekend we were snowed in together, and it was a perfect snowy winter night dinner to sooth a cold!
I thought this tasted okay. The major down side is it is really "SALTY." I really believe there is a (mis-print on the salt) and could be cut back to nearly half of what is written and be plenty. I am kind of thinking it should say 2 1/2 tsp and not Tblsp. Extra salt can be added later if it is needed, but not taken out. I wanted to make homemade soup to get that fresh taste without the canned broth saltiness and had chose this. It is also very "time-consuming" and the recipe makes a lot more than suggested. I had to cook the soup in a large dutch oven pot and my largest sauce pan to hold it all with the recipe as written. I did like the fresh cut corn and the rivets, which I have never eaten before. But, overall for time it took and the amount of dishes I had to wash I was very dissapointed that the predominant flavor in the soup was salt.
This is more like 4.5 stars because it was very salty (but good!). I skipped the dumplings and added carrots toward the end. Also used chicken breasts (which I then shredded), so less fat and less time since no skimming needed. Will definitely keep in my recipe box but use less salt next time.
OMG, we had to adapt this recipe a little, using canned broth & chopped chicken breasts due to time constraints, as well as needing a lower fat recipe for my mother-in-law; however every member of the family loved it!
The soup was gone before I even got a second bowl. My very picky nephew ate 3 bowls!!! I am so happy, as this really brings back my PA Dutch heritage. I was even asked to make it again this weekend, which I will.
This recipe was so easy to follow and the results were delicious. I made it for a neighborhood gathering on Halloween night and it was a hit! It was almost like being back in Lancaster County. I especially loved the little dumplings... they made this more than an average soup!
An excellent recipe, and very close to "Grandma's Chicken Corn Soup" recipe (from Lancaster, PA) given to me. Best part of the recipe: refrigerating and removing the chicken fat. Suggested improvements: 1. Much less salt (perhaps just 1/2 Tbsp), then salt servings to taste 2. Include the celery leaves in with the celery 3. Add 1/2 TBsp dried parsley 4. (crucial for a "thicker texture") substitute canned cream corn for some of the fresh corn.
I'm from Pennsylvania and always look forward to chicken corn soup at craft shows and fairs. This was easy and very similar to the chicken corn soups I usually buy. I used homemade egg noodles in place of the rivels.
Excellent flavor!...being from Lancaster County I am always looking for that great chicken corn soup recipe. Found it here & it's a keeper! Didn't change a thing! Makes a lot...froze some for next week! Thank you!
* Percent Daily Values are based on a 2,000 calorie diet.
Best Pennsylvania Dutch Chicken Corn Soup
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 169
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