Reviewed: Nov. 13, 2009

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.

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Joe Sperrazza

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Reviewed: Nov. 7, 2009

Fantastic Soup!!! Worth all of the effort!

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rmeckley86

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Reviewed: Oct. 25, 2009

When the weather cools, every Sunday I make soup. I normally make extra to have on our late dinner work days. I used chicken breasts, it is what I had on hand. The only changes I made were frozen corn, one canned cream corn and about 1/2 t of poultry seasoning. Since i was making this recipe at the request of my sweetie I made he home made egg noodles (from this site). My mom used to call this chiken pot pie.

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MrCrackers

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Oct. 15, 2009

Very impressive. I doubled the salt and pepper and add another teaspoon of nutmeg. I used some egg noodles as well as the rivels, it would have been fine with just the rivels. This recipe is really an all day affair, it takes alot of time, but well worth it.

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phrankguy1

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Reviewed: Sep. 15, 2009

Love it! I love to see a real Pennsylvania dutch recipe posted somewhere other than a local paper! I just wish people wouldn't review it if you don't follow thru with the rivels and boiling chicken with bones - that's the whole point!

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cheldi

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Reviewed: Aug. 10, 2009

I normally tinker with recipes as I go but I barely changed a thing, although I did halve the recipe and left out the boiled eggs because my son won't eat them and the nutmeg because I forgot it! The dumplings really made it.

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Tui

Cooking Level: Intermediate

Living In: Melbourne, Victoria, Australia

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Reviewed: May 24, 2009

My husband and I are both from PA dutch country. My grandmother made it for me, and so did his. I've never had it with dumplings though, so we skipped that. And I thought the nutmeg was completely unnecessary, that didn't seem very "authentic" to us. All it needed was salt and pepper. We adjusted those to our personal tastes. I also used breast tenders because I try not to deal with whole chickens unless I have to (the backbone freaks me out, haha), and the tenders are cheaper than the breasts, but work great in a soup. Overall, very good!

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mrssmith1227

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Reviewed: May 24, 2009

I love love love this soup! As a kid my mom and my grandmother would make chicken corn soup once a year and I would eat it for days on end. After I moved out I think they stopped making it (or at least they didn't share). For years I missed it and decided to find my own recipe. This one is by far the best I've ever had. I really love the dumplings, so I add extra. It lasts me for days.

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MFunkKeller

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Reviewed: Mar. 4, 2009

I love this recipe! Since moving to the South, I dont get Chicken Corn Soup often, but this recipe is relatively easy to make and tastes ALMOST as good as my grandmothers. Thanks for sharing!

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Stacy H

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Reviewed: Mar. 1, 2009

being a true PA dutch native, the suggestion of other spices makes me laugh. but do try adding a can of creamed corn and 2 cans of white corn if you do not have fresh white sweet corn. in lancaster county, the yellow corn is for the cows! i agree that this is way too much salt. i cut most of that out and added a bit of chicken soup paste. this is the cure for all that ails my children. yum. a taste of home.

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claire

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Reviewed: Jan. 8, 2009

oh my lord ive died and have gone back to lancaster, PA. Traditional, authentic, homemade taste. I loved the rivets. They tasted like homemade noodles without the work. I made this recipe as written, except i used frozen sweet corn. Fresh, out of season. i plan on making this for a neighbor of mine, who also used to live near lancaster. Their gonna love it!!! Thanks for the recipe and the memories Doreen

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boywonder321

Cooking Level: Intermediate

Home Town: York, Pennsylvania, USA

Living In: Labadie, Missouri, USA

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Reviewed: Nov. 30, 2008

This recipe is excellent. The nice thing about this recipe is that you can add other spices if you wish and the taste can be customized for you. I added some basil, thyme, and some garlic salt. It was perfect for me because I used the left of turkey from Thanksgiving in it instead of chicken. Thank you.

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BHLLAL

Cooking Level: Intermediate

Living In: Three Springs, Pennsylvania, USA

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Reviewed: Nov. 21, 2008

This is very authentic with outstanding instructions and delicious results. Came out better than the batch I made from an old pa dutch cookbook; putting the chicken back in too soon leads to shredded chicken. Sometimes instead of rivels I add a few handfuls of packaged homestyle egg noodles. Thanks for a great recipe Doreen!

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ValerieB333

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Reviewed: Oct. 29, 2008

Just like my Great Grandma used to make

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MBökel

Cooking Level: Intermediate

Home Town: York, Pennsylvania, USA

Living In: Eureka, Utah, USA

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Reviewed: Oct. 12, 2008

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.

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Mindy

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Reviewed: Sep. 15, 2008

I've tried to make soup like this before and it always turned out "okay." This recipe was great!!! My soup turned out better than ever. I want to note that I used corn that I froze fresh from the cob and I added some dutch egg noodles.

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SARAHAUMILLER

Cooking Level: Intermediate

Living In: Reedsville, Pennsylvania, USA

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Reviewed: Aug. 3, 2008

this was good - not to die for, but good.

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Dettie

Cooking Level: Expert

Home Town: Quezon City, National Capital Region, Philippines

Living In: Westerly, Rhode Island, USA

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Reviewed: May 24, 2008

My 11-year old declared this "the best chicken soup you've ever made, mom!" We all loved it, but next time I'll make more dumplings, as everyone was picking through the pot to get more.

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Tiffany J.

Home Town: Boulder, Colorado, USA

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Reviewed: Oct. 18, 2007

This was great! Time consuming, but worth it! My boyfriend made rice to put in it once it was ready, but there was so much stuff in the soup that we didn't end up using any of the rice! Hearty and filling!

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silverbullet71

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Reviewed: Oct. 18, 2007

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.

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TRICIAWYSE

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Raleigh, North Carolina, USA

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Best Pennsylvania Dutch Chicken Corn Soup

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