Classic Pennsylvania Dutch Chicken and Corn Soup

1. 1

   In a large stockpot over medium heat, bring the water, chicken, onions, celery, salt, nutmeg, and pepper to a boil. Reduce the heat and simmer, adding water if needed, until the chicken is very tender, about 2 hours.

2. 2

   Transfer the chicken to a deep dish. Pour the soup into a large jug or bowl. Cover and refrigerate both the chicken and the soup for 6 to 8 hours.

3. 3

   Remove and discard the solidified layer of fat from the surface of the soup. Pour the soup into a large pot over medium heat; stir in the corn and bring to a boil. Reduce the heat and simmer until the corn is tender, 10 to 15 minutes.

4. 4

   Meanwhile, place 2 eggs in a small saucepan and cover with cold water. Bring to a boil, then remove from the heat. Cover and let the eggs stand in the hot water for 10 to 12 minutes. Cool, peel, and chop.

5. 5

   Chop the chilled chicken meat into small chunks and stir it into the soup.

6. 6

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

• Calories 440.19 kcal High
• Protein 67.2 g Good Source
• Carbs 23.87 g Moderate
• Total Fat 8.72 g Moderate
• Saturated Fat 0.65 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 270.75 mg High
• Sodium 672.8 mg High
• Fiber 6.35 g Good Source
• Sugar 11.18 g High
• Added Sugar 9.95 g Moderate
• Calcium 42.47 mg Low Source
• Iron 1.01 mg Low Source
• Potassium 168.36 mg Low Source
• Vitamin A 28.05 mcg_rae Low Source
• Vitamin C 0.65 mg Low Source
• Vitamin D 0.58 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Celery
• Corn 🌽
• Onions 🧅