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Chicken Corn Soup I

Chicken Corn Soup I

"A real Pennsylvania Dutch favorite! I have made this several times over the years."
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2 h servings 271 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 271 kcal
  • 14%
  • Fat:
  • 12.4 g
  • 19%
  • Carbs:
  • 14.2g
  • 5%
  • Protein:
  • 24.7 g
  • 49%
  • Cholesterol:
  • 118 mg
  • 39%
  • Sodium:
  • 90 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. In a large stock pot cover chicken and onion with water. Cook slowly until tender, approximately 1 hour. Remove chicken, let cool and remove meat from bones. Cut meat into 1 inch pieces, discard skin and bones.
  2. Cut corn from cobs if using fresh corn.
  3. Add corn, cut up chicken, celery to stock pot and season with salt and pepper. Simmer soup for 10 minutes.
  4. In a separate bowl make rivels by mixing together flour, salt, egg, and enough milk to form small crumbs.
  5. Drop rivels into soup and add hard boiled eggs. Simmer for 15 minutes and serve hot.

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Read all reviews 28
  1. 36 Ratings

Most helpful positive review

I added parsley to suit myself and instead of water I substituted Swansons Chicken Broth... this has got to be some of the best soup I ever tasted. I used frozen yellow & white baby corn 16 oz. ...

Most helpful critical review

I made this last night but I think I must have done something wrong. I followed the instructions exactly but when the soup was finished it tasted greasy and had globs of grease from the chicken ...

Most helpful
Most positive
Least positive

I added parsley to suit myself and instead of water I substituted Swansons Chicken Broth... this has got to be some of the best soup I ever tasted. I used frozen yellow & white baby corn 16 oz. ...

My Husband is from PA, where this soup is pretty much a regular in most homes and he's talked about it for years now! We've lived in NC since we've been married so he hasn't had his "chicken co...

I'd never heard of rivals, and had to try them! So I made a quicker, easier version of this recipe because I didn't have a whole chicken. Started with a mirepoix [1 onion, 2 ribs celery, 1 carro...

I'm from Lancaster County and grew up eating chicken corn soup! This is a good recipe for it. Some people add carrots and some don't like the hard boiled eggs, but NEVER potatoes to true chicken...

I had never heard of this. I thought it tasted like a chicken and dumplings type of soup- only with tiny dumplings. My 3 toddlers ate a whole bowl each! As always, I think soups taste better on...

I cooked this recipe and it turned out really well and fed my family so i give it top marks and i recommend it to anyone who loves tasty soups !!!

This soup is wonderful comfort food! I wanted to get it on the table a little faster for Sunday dinner, so I used chicken stock and skinless, boneless chicken thighs instead of whole chicken an...

This soup is an excellent old fashioned rivel soup and I can't imagine anyone not giving it 5 stars. It takes some time to make but is well worth it. Thanks for a wonderful addition to my recip...

I can't think of a better Summer time recipe then chicken corn soup...I used fresh local corn, and I also add in some chopped hard boiled eggs...tip from my Mother-inlaw who is Pennsylvania Dutc...

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