Go Back

Pennsylvania Dutch Chicken Soup

This easy Pennsylvania Dutch chicken soup uses rotisserie chicken, corn, chopped eggs, and homemade dumpling-like rivels, all cooked in a savory broth and ready in under an hour. Chicken and dumplings meets corn chowder in this cozy pot of comfort.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Course: Dinner
Calories: 698
Ingredients Method Notes

Ingredients
  

  • 4 tablespoons butter
  • 3 stalks celery finely chopped
  • 1 medium onion finely chopped
  • 2 teaspoons kosher salt plus more to taste, divided
  • 1/2 teaspoon pepper plus more to taste
  • 1/2 teaspoon poultry seasoning
  • 2 quarts chicken stock
  • 3 cups corn
  • 3 cups shredded rotisserie chicken
  • 2 large eggs beaten
  • 1 1/2 cups flour
  • 1 tablespoon milk or broth or more as needed
  • 4 large hard boiled eggs chopped
  • 1/4 cup finely chopped fresh parsley

Method
 

  1. Heat butter in a Dutch oven over medium-high heat. Add celery and onion and cook for 1 minute. Season with salt, pepper, and poultry seasoning. Cook until vegetables are tender, about 3 minutes longer.
  2. Stir in stock and corn and bring to a boil. Add chicken and simmer for 10 minutes.
  3. Meanwhile, prepare the rivels by stirring together eggs, flour, and remaining salt in a bowl until well combined. Add 1 to 2 tablespoons of milk or broth if needed to bring the dough together.
  4. Drop dime-sized balls of dough into the simmering soup and increase the heat if necessary to maintain a strong simmer. Add hard boiled eggs and continue to cook, stirring occasionally, until rivels are tender and cooked, about 15 minutes.
  5. Stir in parsley and adjust seasoning with salt and pepper if desired.

Notes

The recipe uses shredded rotisserie chicken, corn, and chicken stock as the soup base.
Use finely chopped celery and onion, and cook until the vegetables become tender.
The rivels are prepared by combining beaten eggs, flour, and the remaining salt.
Add 1 to 2 tablespoons of milk or broth if necessary to bring the rivel dough together.
Form the dough into dime-sized balls before dropping them into the simmering soup.
Maintain a strong simmer while cooking the rivels for approximately 15 minutes, until tender and cooked.
Add chopped hard-boiled eggs while the rivels cook.
Finish with fresh parsley and adjust the salt and pepper to taste.
No separate recipe notes were provided in the recipe card.