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Chicken Corn Soup
Print Recipe
Prep Time
30
minutes
mins
Cook Time
2
hours
hrs
Total Time
2
hours
hrs
30
minutes
mins
Course
Soup
Cuisine
Pennsylvania Dutch
Servings
10
people
Ingredients
1x
2x
3x
Soup
1
whole
chicken
3
quarts
Water
6
hard boiled eggs, sliced
1
onion, chopped
16
oz
frozen corn
1
tsp
salt
1/4
tsp
ground black pepper
fresh parsley, finely chopped
Rivels
1
egg
1
c
all purpose flour
1
pinch
salt
Instructions
Boil chicken with onion, salt and pepper in 3 quarts of water until tender. While chicken is boiling, hard boil and slice eggs so they are ready.
Remove chicken from bones, shred or cut into pieces.
Add corn to broth and cook to desired tenderness.
Meanwhile make the rivels: Mix one raw egg and 1 cup of flour with fork and use your fingers to make crumbs.
Add this slowly to boiling corn and broth and boil for 15 minutes more.
Add chicken and parsley. Add the hard cooked eggs and stir gently to incorporate.
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