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

Serves: 8


  • 1 Tbsp. butter
  • 1 medium onion, diced
  • 1 rib celery, sliced
  • 4 cups corn kernels
  • 10 cups chicken broth
  • 1 1⁄2 cups diced chicken
  • 1 cup flour
  • 1 egg
  • 1⁄2 tsp. water
  • 2 cups cooked extra-wide egg noodles
  • 1 Tbsp. salt
  • 1⁄2 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.