Can I make this recipe ahead of time?

Yes. I often prep it in the morning, cook until the rivels, then finish it before dinner. If making fully ahead, store rivels separately or expect them to soften overnight.

Can I use frozen corn for this soup?

Absolutely. Frozen corn works well. Add it during the simmer and check the sweetness. Sometimes I add a little sugar if the corn is less sweet than fresh.

Are rivels the same as dumplings?

Rivels are a type of small dumpling made with egg and flour. They are rustic and tender and behave differently than yeast or biscuit dumplings.

How long does it take to make from start to finish?

With a rotisserie chicken, plan for about 30 to 40 minutes. If you roast your own chicken, add roughly 45 minutes to an hour more.

Can I make this soup vegetarian?

Yes. Use a rich vegetable broth and substitute hearty mushrooms for chicken. Add more vegetables and consider swapping rivels for small dumplings using plant-based milk.

Easy Chicken Corn Soup 2026 Cook That Dish

Name: PA Dutch Chicken Corn Soup Rivels
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
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)

Description

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

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

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