Pennsylvania Dutch Chicken Corn Soup with Dumplings
A comforting and rich soup featuring rotisserie chicken, sweet corn, and tender dumplings, perfect for family gatherings.
Ingredients
Main Ingredients
- 1 large rotisserie chicken Preferably from Costco.
- 3 32 oz. boxes of chicken broth Use bone broth for richer flavor.
- 6 ears fresh white sweet corn Cut kernels off the cobs.
- 1 onion Finely diced.
- 3 stalks celery Finely diced.
For Rivels
- 1/2 cup flour Add more if dough is too wet.
- dash milk If the dough is too dry.
Instructions
Preparation
- Finely dice the onion and celery and place in a large stock pot.
- Heat a tablespoon of butter or oil over medium heat, stirring for a few minutes until the edges turn glossy.
- Add the chicken stock to the pot and bring it to a gentle simmer.
- Bone the chicken and add bite-sized pieces to the pot.
- Cut corn off the cobs and add to the pot. Add the cobs for extra flavor if desired.
- Cook on medium heat until boiling, then reduce to a simmer for about 15 minutes.
- Boil eggs for 15 minutes, then cool, peel, and chop into pieces.
- Prepare rivels by mixing the beaten egg and flour. If too dry, add a tiny bit of milk.
- Drop pea-sized balls of rivels into the boiling soup and cook for about 5 minutes until they float.
- Add hard boiled eggs to the pot, and season with salt and pepper.
- Garnish with fresh parsley before serving.
Notes
For best results, taste the soup before adding more salt, as the broth can be salty. Serve with hearty bread or rolls.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 3gSodium: 800mgFiber: 3gSugar: 5g
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