Print Recipe

Pennsylvania Dutch Chicken Corn Soup


  • 1 (4 pound) chicken
  • 4 quarts water
  • 1 onion, finely chopped
  • 1/2 cup celery
  • 2 1/2 cups fresh or canned corn
  • 2 hardboiled eggs, chopped
  • Salt and pepper


Simmer chicken in salted water slowly until it is cooked tender. Remove chicken and strain broth. Add corn to broth and bring to a boil. Cut pieces of chicken and celery into bite-size pieces, and add to broth along with onion. Cook for 5 to 10 minutes.
Five to 10 minutes before serving, add hardboiled egg and rivels made by mixing 1 cup flour, 1/4 cup milk and 1 egg with a fork until the dough is the size of peas. Simmer for 5 minutes.

Recipe Goldmine

Join our Facebook group



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our family, friends, newsletter subscribers, food companies and food organizations.