Pennsylvania Dutch Chicken and Corn Soup
By Christie MorrisonPublished on August 11, 2015
Time
2 hours
Yield
Serves 6
Ingredients
1 ¼ cups (6 ¼ ounces/177 grams) all-purpose flour 2 tablespoons minced fresh chives Salt and pepper 2 large eggs, lightly beaten, plus 2 hard-cooked large eggs, chopped4 ears corn, husks and silk removed2 tablespoons unsalted butter 1 onion, chopped fine2 celery ribs, chopped fine8 cups chicken broth 2 (5- to 7-ounce/142- to 198-gram) bone-in chicken thighs, skin removed, trimmed1 (10- to 12-ounce/283- to 340-gram) split bone-in chicken breast, skin removed, trimmed2 tablespoons minced fresh parsley
Before You Begin
Fresh corn kernels (plus the stripped cobs) give this soup its flavor; do not substitute frozen corn. Our favorite store-bought broth is Swanson Chicken Stock. Note that the chicken thighs and breast are added to the soup at different points. This soup cooks for about 90 minutes.
Instructions
- Combine flour, chives, and 3/4 teaspoon salt in bowl. Form well in center and add beaten eggs. Using fork, slowly work flour into eggs, using your hands when stirring becomes difficult. (Dough will be very firm.) Knead dough on lightly floured counter until smooth, about 1 minute. Return dough to bowl, cover with plastic wrap, and let sit at room temperature while assembling soup.
- Cut kernels from 2 ears corn, transfer to bowl, and reserve cobs. Grate remaining 2 ears corn on large holes of box grater over same bowl; reserve cobs.
- Melt butter in Dutch oven over medium-high heat. Add onion, celery, 1 teaspoon salt, and 1/2 teaspoon pepper and cook until lightly browned, 5 to 7 minutes. Add broth, chicken thighs, and reserved cobs and bring to boil. Reduce heat to low and simmer, partially covered, for 25 minutes. Add chicken breast and continue to simmer until breast registers 160 degrees, about 20 minutes longer.
- Remove pot from heat; discard cobs. Transfer chicken to plate and let cool slightly. Pinch off pea-size pieces of dough and drop into soup. Stir in corn kernel mixture and bring soup to boil over high heat. Reduce heat to low and simmer, partially covered, until corn is just tender, about 25 minutes, stirring occasionally to keep rivels from sticking to bottom of pot.
- Using 2 forks, shred chicken into bite-size pieces; discard bones. Stir shredded chicken into soup and cook until warmed through, 3 to 5 minutes. Stir in parsley and season with salt and pepper to taste. Serve, topped with hardcooked eggs.
Time
2 hoursYield
Serves 6Ingredients
1 ¼ cups (6 ¼ ounces/177 grams) all-purpose flour
2 tablespoons minced fresh chives
Salt and pepper
2 large eggs, lightly beaten, plus 2 hard-cooked large eggs, chopped
4 ears corn, husks and silk removed
2 tablespoons unsalted butter
1 onion, chopped fine
2 celery ribs, chopped fine
8 cups chicken broth
2 (5- to 7-ounce/142- to 198-gram) bone-in chicken thighs, skin removed, trimmed
1 (10- to 12-ounce/283- to 340-gram) split bone-in chicken breast, skin removed, trimmed
2 tablespoons minced fresh parsley
Test Kitchen Techniques
Ingredients
1 ¼ cups (6 ¼ ounces/177 grams) all-purpose flour
2 tablespoons minced fresh chives
Salt and pepper
2 large eggs, lightly beaten, plus 2 hard-cooked large eggs, chopped
4 ears corn, husks and silk removed
2 tablespoons unsalted butter
1 onion, chopped fine
2 celery ribs, chopped fine
8 cups chicken broth
2 (5- to 7-ounce/142- to 198-gram) bone-in chicken thighs, skin removed, trimmed
1 (10- to 12-ounce/283- to 340-gram) split bone-in chicken breast, skin removed, trimmed
2 tablespoons minced fresh parsley
Test Kitchen Techniques
Ingredients
1 ¼ cups (6 ¼ ounces/177 grams) all-purpose flour
2 tablespoons minced fresh chives
Salt and pepper
2 large eggs, lightly beaten, plus 2 hard-cooked large eggs, chopped
4 ears corn, husks and silk removed
2 tablespoons unsalted butter
1 onion, chopped fine
2 celery ribs, chopped fine
8 cups chicken broth
2 (5- to 7-ounce/142- to 198-gram) bone-in chicken thighs, skin removed, trimmed
1 (10- to 12-ounce/283- to 340-gram) split bone-in chicken breast, skin removed, trimmed
2 tablespoons minced fresh parsley
Test Kitchen Techniques
Why This Recipe Works
Since this hearty soup is meant to highlight sweet corn, we maximize corn flavor in three ways: steeping the shorn cobs in the broth while the chicken poaches; grating half the kernels to release more juice, flavor, and body-building starch; and cooking the kernels just long enough to enhance their sweetness without losing their crisp-tender bite. Rivels—tiny doughballs that most closely resemble German spaetzle—complete the soup, adding texture and a slight thickness as they simmer.
Before You Begin
Fresh corn kernels (plus the stripped cobs) give this soup its flavor; do not substitute frozen corn. Our favorite store-bought broth is Swanson Chicken Stock. Note that the chicken thighs and breast are added to the soup at different points. This soup cooks for about 90 minutes.
Instructions
- Combine flour, chives, and 3/4 teaspoon salt in bowl. Form well in center and add beaten eggs. Using fork, slowly work flour into eggs, using your hands when stirring becomes difficult. (Dough will be very firm.) Knead dough on lightly floured counter until smooth, about 1 minute. Return dough to bowl, cover with plastic wrap, and let sit at room temperature while assembling soup.
- Cut kernels from 2 ears corn, transfer to bowl, and reserve cobs. Grate remaining 2 ears corn on large holes of box grater over same bowl; reserve cobs.
- Melt butter in Dutch oven over medium-high heat. Add onion, celery, 1 teaspoon salt, and 1/2 teaspoon pepper and cook until lightly browned, 5 to 7 minutes. Add broth, chicken thighs, and reserved cobs and bring to boil. Reduce heat to low and simmer, partially covered, for 25 minutes. Add chicken breast and continue to simmer until breast registers 160 degrees, about 20 minutes longer.
- Remove pot from heat; discard cobs. Transfer chicken to plate and let cool slightly. Pinch off pea-size pieces of dough and drop into soup. Stir in corn kernel mixture and bring soup to boil over high heat. Reduce heat to low and simmer, partially covered, until corn is just tender, about 25 minutes, stirring occasionally to keep rivels from sticking to bottom of pot.
- Using 2 forks, shred chicken into bite-size pieces; discard bones. Stir shredded chicken into soup and cook until warmed through, 3 to 5 minutes. Stir in parsley and season with salt and pepper to taste. Serve, topped with hardcooked eggs.
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