Chicken Corn Soup

The kitchen smells like warm butter and sweet corn. I hear the soft sizzle of onion in the pan, and the kids’ homework papers rustle on the table behind me. The whole apartment feels like a small Sunday, even though it is a weekday in New York City. That sizzle always makes me slow down, breathe deeply, and feel connected to the family I left on the other coast and to the recipes my grandmother carried with her.

I make this soup on nights when we need something gentle and honest. It is thick with chicken, dotted with golden corn, and dotted again with little dumplings called rivels. The first bite brings a quiet sort of comfort that makes everyone slow their chewing and smile. I sometimes start the broth in the morning while making lunches. Meanwhile, I’ll finish the rivels and the final simmer just before dinner. If you want a slightly different dinner mood, try my take on a coconut curry soup with dumplings on a different night but tonight, we go classic.

Why Make This PA Dutch Chicken Corn Soup Rivels

This soup works for busy families because it cooks from good, simple things into something that feels like a celebration. It uses a ready rotisserie chicken for speed, but it still feels homemade. The corn gives bright sweetness. The rivels give the bowl substance in a homespun way that children love.

In my house, this soup is what we bring out after a long day. My husband calls it the “bring-back-to-life” soup. Once it’s ready, everyone gathers around the counter while I ladle bowls. The low noise of spoons and the steam that fogs a little corner of the window is the exact sound of family time reclaimed.

This recipe also sits well in a meal plan. You can stretch leftovers into lunches, and the flavors deepen overnight. If you need a lighter day, skip the rivels for a clear soup and add herbs at the end. For a heartier bowl, toast slices of bread and rub them with garlic while the soup simmers. Families with little ones will find the rivels are a hit they float, puff, and disappear into delighted mouths.

How to Make PA Dutch Chicken Corn Soup Rivels

“Every time I stir this pot, it smells just like Sunday at home.”

Start by setting the mood. Warm the pot, soften the onions until they look glossy and soft, and let the corn smell fresh and sunny. The broth should steam with gentle perfume: roasted chicken, sweet corn, and a faint celery-green note. The color is a soft gold. From there, you add in small eggs and rivels that make each spoonful feel like a tiny, perfect dumpling cloud.

When I cook this in my small New York kitchen, I use a large, heavy-bottom pot. It holds heat and keeps the simmer steady even when someone opens the door. If you want an even deeper flavor, add the corn cobs to the pot for the simmer and take them out before adding rivels. The rivels themselves are forgiving. They do not need perfect shapes. They just need to find the hot liquid, plump, and float.

Ingredients You’ll Need

• 1 large rotisserie chicken
• 3 32 oz. boxes of chicken broth
• 6 ears of fresh white sweet corn
• 1 onion
• 3 stalks celery
• 2 eggs
• Salt and pepper to taste
• Fresh parsley for garnish

For Rivels:

• 1 egg
• 1/2 cup flour
• dash of milk (if needed)

Use the best corn you can find. If a farmer’s market is open near you, pick ears that smell sweet. If you are busy like me, a good rotisserie chicken will keep the prep time short and still give you a real roast flavor. I like to keep a jar of fresh parsley in the fridge. It brightens the bowl at the end. If you have fresh basil, try a small amount. It gives a garden brightness that surprises everyone.

If you are looking for a soup that leans more on vegetables, you can add diced carrots with the celery. I sometimes swap one ear of corn for frozen kernels in the winter and the dish still sings.

Step-by-Step Directions

1. Finely dice the onion and celery and place in a large stock pot.
2. Heat a tablespoon of butter or oil over medium heat and sauté until glossy.
3. Add chicken broth to the pot and bring to a simmer.
4. Bone the chicken and add bite sized pieces to the pot.
5. Cut corn off the cobs and add to the pot, adding cobs for extra flavor if desired.
6. Cook on medium heat, simmering for about 15 minutes.
7. Boil eggs in a small saucepan, cover, and let sit for 15 minutes, then chop.
8. For rivels, beat one egg in a bowl, add flour, and combine to form sticky balls.
9. Drop rivels into the boiling soup and cook until they float (about 5 minutes).
10. Add chopped hard boiled eggs, then season with salt and pepper.
11. Garnish with parsley and serve hot.

Watch the pot while you add the rivels. They need a good boil to plump up and then a gentle finish so they do not overcook. Stirring gently helps them cook evenly. If your rivel dough feels too sticky to handle, add a dash more flour; if it is too dry, add a teaspoon of milk. I usually test one rivel first. If it puffs and holds its shape, the rest will follow.

A few practical notes while you cook. Keep a bowl beside you for bones and cobs so the counter stays tidy. Use a slotted spoon to remove the corn cobs if you used them for flavor. And remember, the eggs added to the soup are not just for richness; they add a silky texture that kids and adults both notice and love.

Serving PA Dutch Chicken Corn Soup Rivels at the Family Table

Set a pot on the stove, and the table becomes a place to pause. I love to serve this with thick slices of crusty bread. The steam rises in soft curtains, and the first spoonful always shows flecks of yellow corn against white rivels. The kids take the biggest bowls and sit cross-legged at the table. The clink of bowls and the small chatter about school or a subway commute makes dinner feel full and safe.

Pair it with a simple green salad dressed with lemon and olive oil for a bright contrast. For a weeknight, I sometimes serve it with pretzel rolls. For a cold evening, add a buttered slice of toast under the spoon for a rustic scooping experience. The presentation is simple: ladle soup into warmed bowls, place a little parsley on top, and pass the pepper grinder.

When we have friends over, I make an extra pot and put it on the counter so everyone can help themselves. There is something communal about dipping bread into a shared bowl of hot soup. If you want a lighter touch, keep the rivels on the side in a small bowl and let people add as they like.

Storing and Reheating PA Dutch Chicken Corn Soup Rivels

This soup stores well in the fridge for up to 3 days. The flavors deepen and mellow overnight. If you plan to keep leftovers, consider storing rivels and soup separately. Rivels can soften over time and may absorb too much liquid if left sitting. If you must store them together, the soup is still delicious; just expect a softer texture on day two.

To reheat, bring the soup to a gentle simmer on the stove. Stir occasionally and add a splash of chicken broth or water if it seems thick. If rivels absorbed too much liquid and seem gummy, add a small extra egg or a few spoonfuls of broth to refresh the texture. For freezing, cool the soup fully and store in airtight containers for up to 3 months. Thaw in the refrigerator overnight and reheat slowly on the stove.

If you use frozen corn or pre-cooked chicken, label your containers with the date. I find that portioning into single-serving containers makes weekday lunches easy. Heat slowly and do not microwave at full power, or the rivels can turn rubbery. A gentle stovetop stir brings back the best mouthfeel.

Quick Tips from My Kitchen

• Use rotisserie chicken to save time. It adds roast flavor without the fuss.
• Add corn cobs to the pot for extra sweetness, but remove them before serving.
• Test one rivel first. If it holds together and floats, the rest are ready.
• Keep parsley or lemon on hand to brighten each bowl at the end.
• If you have picky eaters, serve rivels on the side and let them add what they like.

These small moves save time and keep the meal approachable on busy nights. I learned to beat the egg first for rivels in a small bowl. It keeps the dough consistent and helps me add flour a little at a time. Once you get the feel of the rivel dough, it becomes a relaxing, almost tactile pleasure to drop them into the pot.

Variations on PA Dutch Chicken Corn Soup Rivels

This recipe is a warm canvas. Here are ways I change it up.

• New York shortcut: Substitute two cups of cooked, chopped chicken thighs if you prefer to shred fresh meat rather than bone a whole bird.
• Herb-forward: Add a few sprigs of thyme and a bay leaf during the simmer for depth. Remove before serving.
• Lighter version: Skip rivels and add extra vegetables like diced zucchini or spinach for color.
• Creamy twist: Stir in a half cup of milk or cream at the end for silkiness. Add slowly and do not boil once you add dairy.
• Kid-friendly: Make tiny rivels so little hands can scoop them up with tiny spoons.

My friend Mina in Brooklyn likes to stir in a little smoked paprika at the end for a hint of smoke. Another neighbor uses Greek yogurt to make a tangy swirl when serving. There is no single right way; part of the joy is adapting it to taste and to what you have on hand.

FAQs About PA Dutch Chicken Corn Soup Rivels

A Final Thought

Cooking this soup always brings me back to the simple pleasure of feeding people. It is not fancy, but it is honest and full of flavor. The rivels are like small bowls of comfort inside the bigger bowl of soup. My girls notice the little things: how the corn snaps softly, how the parsley smells when I chop it, how the rivels float like little clouds. Those small moments stitch the day together.

I like to remind myself that good meals do not have to take all day. They can be quick, nourishing, and made with a few smart shortcuts. Use what you have, enjoy the aromas, and let the act of stirring be its own little meditation. When we eat together, the rush of the day eases. And when a recipe carries a memory from another place, it becomes a bridge.

Conclusion

If you want another classic take on this kind of soup, you can compare notes with the Best Pennsylvania Dutch Chicken Corn Soup – Allrecipes for a slightly different tradition. For an idea focused on rivels specifically, see the excellent write-up at Chicken Corn Soup with Rivels – Gather for Bread which explores texture and technique in delightful detail.

Thank you for reading and for keeping family meals warm and real. If you try this PA Dutch Chicken Corn Soup Rivels, tell me about the tweaks you make. I love hearing how a recipe becomes yours.

PA Dutch Chicken Corn Soup Rivels

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• Author: Natali Rossi
• Total Time: 45 minutes
• Yield: 4 servings
• Diet: Gluten-free (if using gluten-free flour for rivels)

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Description

A comforting soup filled with chicken, sweet corn, and fluffy dumplings called rivels.

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Ingredients

• 1 large rotisserie chicken
• 3 32 oz. boxes of chicken broth
• 6 ears of fresh white sweet corn
• 1 onion, finely diced
• 3 stalks celery, finely diced
• 2 eggs
• Salt and pepper to taste
• Fresh parsley for garnish
• For Rivels:
• 1 egg
• 1/2 cup flour
• Dash of milk (if needed)

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Instructions

1. Finely dice the onion and celery and place in a large stock pot.
2. Heat a tablespoon of butter or oil over medium heat and sauté until glossy.
3. Add chicken broth to the pot and bring to a simmer.
4. Bone the chicken and add bite-sized pieces to the pot.
5. Cut corn off the cobs and add to the pot, adding cobs for extra flavor if desired.
6. Cook on medium heat, simmering for about 15 minutes.
7. Boil eggs in a small saucepan, cover, and let sit for 15 minutes, then chop.
8. For rivels, beat one egg in a bowl, add flour, and combine to form sticky balls.
9. Drop rivels into the boiling soup and cook until they float (about 5 minutes).
10. Add chopped hard-boiled eggs, then season with salt and pepper.
11. Garnish with parsley and serve hot.

Notes

Use rotisserie chicken for time-saving. Store rivels and soup separately for leftovers to maintain texture.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Simmering
• Cuisine: American