Chicken Corn Soup 12.000

Deb Lindsey for The Washington Post

May 14, 2014

Chicken corn soup is a staple of Pennsylvania Dutch picnics and summer gatherings. The small dumplings, or rivvels, that are added during cooking elevate the soup to comfort-food, main-course status.

The recipe relies on using the sweetest, fresh corn you can find; see the NOTE, below, for how to freeze it.

Leftover chicken can be used as long as it's not dry; good soup requires nice, moist bites of chicken.

Make Ahead: The soup can be refrigerated for up to a week or frozen for several months.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 12 servings; makes about 8 quarts

  • For the rivvels
  • 2 large eggs
  • Pinch kosher salt
  • Flour
  • For the soup
  • 6 quarts homemade or no-salt-added chicken broth
  • Cooked chicken meat (light and dark) from one 3-pound chicken, cut into bite-size pieces
  • 6 cups fresh corn, blanched (may use home-frozen/defrosted corn; see NOTE)
  • 1 1/2 cups dried fine egg noodles
  • 4 large hard-cooked eggs, diced
  • 1/4 cup finely chopped flat-leaf parsley
  • Kosher salt
  • Freshly ground black pepper


For the rivvels: Lightly beat the eggs in a mixing bowl. Add the salt, then use a fork to mix in enough flour to form a dough that is not sticky and pulls away from the side of the bowl.

Lightly flour a work surface. Turn out the dough onto the work surface; knead for about 5 minutes, until smooth, adding flour as needed. Cover with plastic wrap.

For the soup: Heat the broth in a large pot over medium heat. Once it starts to bubble at the edges, add the chicken meat. Cook for 3 or 4 minutes, until heated through, then add the corn. Cook for 3 or 4 minutes, then add the noodles. Cook just until tender.

Add the diced egg. Once the soup has begun to bubble all over the surface, add pinches of the rivvel dough to the soup; it’s important to make them small, because the rivvels plump quite a bit as they cook.

Once they're all in, cook uncovered for 10 to 15 minutes.

Stir in the parsley, Taste and season with salt and pepper as needed.

NOTE: To freeze fresh corn, wait until you find the sweetest ears of the season, then buy several dozen. Blanch the husked and silked corn in boiling water for 3 minutes, then transfer to an ice-water bath. Cut the kernels from the cobs while holding the cob vertically against the bottom of a large tub or bowl; that will catch all of the sweet juice with the kernels of corn. Scrape the back edge of the knife against the cob to get all of the corn and juice. Scoop corn and juice into freezer bags, and press out any air before sealing.

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Recipe Source

From Oakton resident Tim Artz.

Tested by Bonnie S. Benwick.

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