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+ servings

Chicken Corn Soup

Prep Time 30 mins
Cook Time 2 hrs
Total Time 2 hrs 30 mins
Course Soup
Cuisine Pennsylvania Dutch
Servings 10 people



  • 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


  • 1 egg
  • 1 c all purpose flour
  • 1 pinch salt


  • 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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