Pennsylvania Dutch Chicken Corn Soup with Rivels (Old-Fashioned Fall Soup)

Why you’ll love it

• A true regional classic: the beloved Pennsylvania Dutch soup served at church suppers and fall festivals.
• Hearty and comforting: tender chicken, sweet corn and chewy little dumplings in every spoonful.
• Simple and thrifty: pantry staples, one pot and about $2.50 a serving.

Quick facts

Ingredients

For the chicken and broth

• 2 lb (900 g) bone-in, skin-on chicken thighs (about 5 thighs)
• 8 cups (1.9 L) low-sodium chicken broth
• 2 cups (480 ml) water
• 1 medium yellow onion, finely chopped (about 1 1/2 cups / 200 g)
• 2 ribs celery, finely chopped, plus a few chopped celery leaves (about 1 cup / 100 g)
• 1 small pinch saffron threads (about 1/8 tsp), crumbled, or 1/4 tsp ground turmeric
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper

For the soup

• 4 cups (600 g) sweet corn kernels, fresh (from 5 to 6 ears) or frozen
• 2 tbsp chopped fresh parsley, plus more for serving

For the rivels

• 1 cup (125 g) all-purpose flour
• 1/4 tsp kosher salt
• 1 large egg
• 1 to 2 tsp (5 to 10 ml) cold water, only if needed

For serving

• 2 large hard-boiled eggs, peeled and chopped
• Freshly ground black pepper

Step-by-step method

1. Simmer the chicken. In a large Dutch oven or soup pot, combine the chicken thighs, broth, water, onion, celery, saffron, salt and pepper. Bring to a boil over medium-high heat, skimming off any foam, then reduce the heat to low, cover with the lid slightly ajar and simmer gently for 35 to 40 minutes, until the chicken is very tender.

2. Shred the chicken. Transfer the chicken to a cutting board and let it cool for 10 minutes. Discard the skin and bones and shred the meat into bite-size pieces with two forks. Meanwhile, skim the excess fat from the surface of the broth with a ladle.

3. Add the corn. Bring the broth back to a simmer, add the corn and simmer 8 to 10 minutes, until the corn is tender.

4. Make the rivels. While the corn cooks, whisk the flour and salt in a medium bowl. Add the egg and mix with a fork, then rub the mixture between your fingertips until it forms small, dry crumbs about the size of peas and smaller. If it is too dry and floury, add cold water 1 teaspoon at a time; if it is sticky, sprinkle in a little more flour.

5. Cook the rivels. With the soup at a steady simmer, sprinkle the rivels into the pot a handful at a time, stirring constantly so they do not clump. Simmer, uncovered, 8 to 10 minutes, stirring occasionally, until the rivels are cooked through and the broth has thickened slightly.

6. Finish the soup. Return the shredded chicken to the pot with the parsley and heat through, 2 to 3 minutes. Taste and add more salt and pepper if needed.

7. Serve. Ladle the soup into bowls and top each one with chopped hard-boiled egg, a little more parsley and freshly ground black pepper.

How to know it is done

The soup is ready when the chicken pulls apart easily (it should have reached at least 165°F / 74°C, and thighs are most tender at 175°F / 79°C), the corn is tender and sweet and the rivels are cooked through. Fish out a rivel and taste it: it should be tender and slightly chewy, like a small noodle, with no raw flour taste in the center. The broth should be golden and lightly thickened, coating the back of a spoon thinly.

Tips for the best result

• Use bone-in, skin-on thighs; the bones and skin make a richer, more flavorful broth, and the meat stays juicy.
• Keep the soup at a gentle simmer, never a hard boil, so the broth stays clear and the chicken tender.
• Make the rivels small and irregular; big clumps take longer to cook and can stay doughy inside.
• Sprinkle the rivels in slowly while stirring so they cook separately instead of sticking together.
• Season at the end; the broth reduces while it simmers, and the salt concentrates.

Variations and substitutions

• With noodles: skip the rivels and cook 2 cups (about 115 g) wide egg noodles in the soup for 6 to 8 minutes.
• Rotisserie chicken shortcut: use 4 cups (560 g) shredded rotisserie chicken and 10 cups (2.4 L) broth; simmer the onion and celery 15 minutes before adding the corn.
• Creamed corn version: replace 1 cup of the corn kernels with one 14.75 oz (418 g) can of cream-style corn for a thicker soup.
• More vegetables: add 1 diced carrot with the onion and celery, or 1 cup diced potato with the corn.
• Chicken breasts: use 1 1/2 lb (680 g) bone-in chicken breasts and simmer just 25 to 30 minutes, until they reach 165°F (74°C).
• Gluten-free: make the rivels with a 1-to-1 gluten-free flour blend, or replace them with 1 cup (150 g) cooked white rice.

Make ahead

Make the chicken broth and shredded chicken up to 3 days ahead and refrigerate them separately; this also makes it easy to lift off the solid fat. When ready to serve, bring the broth to a simmer, add the corn and cook the rivels fresh. The whole soup can also be made a day ahead; the rivels absorb broth overnight, so add 1 to 2 cups (240 to 480 ml) of broth or water when reheating. Boil the eggs for the garnish up to 5 days ahead and keep them in the refrigerator.

Storage and reheating

Store leftover soup in airtight containers in the refrigerator for up to 4 days. Reheat it in a pot over medium-low heat, stirring and adding a splash of broth or water if it has thickened, until steaming hot (165°F / 74°C), or in the microwave in 1-minute bursts, stirring in between. Freeze the soup without the egg garnish for up to 3 months; thaw it overnight in the refrigerator. The rivels become a little softer after freezing but are still delicious.