Pennsylvania Dutch Chicken Corn Soup
Rivels—part dumplings, part free-form pasta— are a favorite addition to Pennsylvania Dutch soups and stews. Using egg noodles and homemade dumplings makes for a very comforting soup.
Serves: 8Hands-on: 25 minutesTotal: 1 hour 35 minutesDifficulty: Medium
- 1 Tbsp. butter
- 1 medium onion, diced
- 1 rib celery, sliced
- 4 cups corn kernels
- 10 cups chicken broth
- 1½ cups diced chicken
- 1 cup flour
- 1 egg
- ½ tsp. water
- 2 cups cooked extra-wide egg noodles
- 1 Tbsp. salt
- ½ tsp. black pepper
- In a large soup pot, melt butter over medium-high heat. Add onion and celery; sauté 3 minutes. Add corn; continue to cook, stirring, 5 minutes. Add broth; reduce heat to medium and simmer 30 minutes. Stir chicken pieces into broth.
- Bring soup to a boil over high heat. Pour flour into a bowl. Beat egg and water; add to flour, stirring into a thin paste. With a fork or medium-gauge sieve, drizzle flour mixture into boiling soup. Reduce heat to medium. Stir gently; cook 10 minutes longer. Add egg noodles, salt, and pepper. Serve hot.