Best Pennsylvania Dutch Chicken Corn Soup

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Bring water, chicken, onions, celery, salt, nutmeg, and pepper to a boil in a large stockpot over medium heat. Reduce heat and simmer, adding water if needed, until chicken is very tender, about 2 hours.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Transfer chicken to a deep dish. Pour soup into a large jug or bowl. Cover and refrigerate chicken and soup for 6 to 8 hours.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Remove and discard the layer of fat that has solidified on the surface of soup. Pour soup into a large pot over medium heat; stir in corn and bring to a boil. Reduce heat and simmer until corn is tender, 10 to 15 minutes.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Meanwhile, place 2 eggs in a small saucepan and cover with cold water. Bring to a boil: remove from heat. Cover. Let eggs stand in hot water for 10 to 12 minutes. Cool, peel, and chop.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Chop chilled chicken meat into small chunks; stir into soup.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Beat remaining 1 egg in a medium bowl until light in color. Beat in flour and milk until smooth. Drop pea-sized lumps of rivel dough into the soup, a few at a time, to make small dumplings. Cook, stirring constantly, until dumplings hold their shape and float to the surface, 2 to 5 minutes. Stir in chopped egg.'}

📊 Nutrition Facts

Per serving (12 servings total)