Best Pennsylvania Dutch Chicken Corn Soup

Recipe View 15 mins In a large stockpot, combine the chicken pieces, water, minced onions, chopped celery, salt, ground nutmeg, and black pepper. (Prep time: 15 minutes)

Recipe View 2 hrs Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer, adding more water as needed to keep the chicken covered. Continue simmering until the chicken is very tender, about 2 hours.

Recipe View 7 hrs Carefully transfer the cooked chicken to a deep dish. Pour the soup into a large jug or bowl. Cover both the chicken and soup separately and refrigerate for 6 to 8 hours. (Cooling & Refrigeration: 6-8 hours)

Recipe View 13 mins After refrigeration, remove and discard the layer of solidified fat from the surface of the soup. Transfer the defatted soup back into a large pot and place over medium heat. Stir in the fresh corn kernels and bring the soup to a boil. Reduce the heat to low and simmer until the corn is tender, approximately 10 to 15 minutes. (Corn Cooking: 10-15 minutes)

Recipe View 25 mins While the corn simmers, prepare the hard-boiled eggs. Place 2 of the eggs in a small saucepan and cover with cold water. Bring to a boil, then immediately remove from heat. Cover the saucepan and let the eggs stand in the hot water for 10 to 12 minutes. After 10-12 minutes, remove the eggs from the hot water, cool them, peel them, and chop them. Set the chopped hard-boiled eggs aside. (Egg Prep: 25 minutes)

Recipe View 10 mins Remove the chilled chicken meat from the bones and chop it into small, bite-sized chunks. Stir the chopped chicken into the soup. (Chicken Prep: 10 minutes)

Recipe View 5 mins Prepare the rivel dough: In a medium bowl, beat the remaining egg until it is light in color. Gradually beat in the sifted all-purpose flour and milk until the mixture is smooth, forming a dough. (Rivel Dough: 5 minutes)

Recipe View 7 mins To form the rivels (small dumplings), drop pea-sized lumps of the rivel dough into the simmering soup, a few at a time. Cook, stirring constantly, until the dumplings hold their shape and float to the surface, approximately 2 to 5 minutes. Finally, stir in the chopped hard-boiled egg. (Rivel Cooking: 5-10 minutes)

Recipe View 2 mins Garnish with chopped fresh parsley before serving. (Garnish: 2 minutes)