Pa. Dutch Chicken Corn Rivel Soup

Found throughout Pa. Dutch cooking, rivels make their appearance in all kinds of soup. Here, they are the star in a very traditional and hearty soup, Chicken Corn Soup.

Chicken Corn, Chicken Corn Noodle, and Chicken Corn Rivel soups are so popular in Pa. Dutch country and the Coal Region that many organizations make it by the gallons to sell for take-out by the container (quart or pint) as fundraisers (“soup sales”).

What’s a rivel you ask? It is a tiny glob of dough simmered in soup broth that thickens the broth and makes for a hearty bowl of yumminess. It’s not a “dumpling” in the traditional sense or a noodle. It’s a…well…rivel. Trust me on this, you’ll love ’em.

When fresh corn is in season, take advantage of it for this recipe. Frozen corn can be substituted, but it is not the same. If going the non-fresh corn route, I much prefer using Niblets canned corn for taste, texture, and “snap”.

Pa. Dutch Chicken Corn Rivel Soup

Recipe by A Coalcracker in the KitchenCourse: SoupsCuisine: Pa. Dutch, Coal RegionDifficulty: Intermediate


  • 4 – 5 lb. roaster chicken

  • 1 medium onion finely chopped

  • 1/2 cup chopped celery

  • 4 quarts (16 cups) water

  • 6 cups fresh corn (frozen may be substituted)

  • 3 hard cooked eggs chopped

  • 1 tablespoon parsley

  • Salt and pepper to taste


  • 2 cups flour

  • 1 teaspoon salt

  • 2 large eggs


  • Place chicken, onion and celery in a Dutch oven or stock pot and cover with the water. Bring to a boil. Reduce heat, skim foam, and cook for about 1 hour or until chicken is cooked through.
  • Remove chicken from the broth. Allow to cool to touch and cut into desired size pieces. Skim off any top fat at this time if desired.
  • Meanwhile, shuck corn and cut corn off the cobs.
  • On medium heat add corn kernels to the broth and cook for about 5 minutes until corn is tender.
  • Add chicken meat into broth.
  • Meanwhile, combine flour and raw egg to make rivels. Mix by hand until the consistency of pea sized crumbs. Add extra flour if dough is too sticky.
  • Slowly add rivels to boiling soup by crumbling into soup with hands while stirring constantly. Cook about five minutes.
  • Stir in hard-boiled eggs.


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