Pennsylvania Dutch Chicken Corn Soup With Rivels Recipe

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Pennsylvania Dutch Chicken Corn Soup With Rivels
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  1. Boil chicken with onion, salt and pepper in 3 quarts of water until tender.
  2. While chicken is boiling, chop eggs so they are ready.
  3. (I boil my eggs the night before).
  4. Remove chicken from bones, shred or cut into pieces.
  5. Add corn to broth and cook to doneness.
  6. Meanwhile make the rivels: Mix one raw egg and 1 cup of flour with fork and use your fingers to make crumbs.
  7. Add this slowly to boiling corn and broth and boil for 15 minutes more.
  8. Add chicken and parsley.
  9. The hard cooked eggs are added now, if desired.
  10. ***Ifyou are going to freeze any of the soup, do not add the hard cooked eggs to that portion.
  11. They do not freeze well at all and will ruin the soup.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 492.23 Kcal (2061 kJ)
Calories from fat 175.58 Kcal
% Daily Value*
Total Fat 19.51g 30%
Cholesterol 176.53mg 59%
Sodium 2548.96mg 106%
Potassium 284.79mg 6%
Total Carbs 61.26g 20%
Sugars 11.56g 46%
Dietary Fiber 2.69g 11%
Protein 17.73g 35%
Vitamin C 3.1mg 5%
Iron 3.1mg 17%
Calcium 95.6mg 10%
Amount Per 100 g
Calories 227.25 Kcal (951 kJ)
Calories from fat 81.06 Kcal
% Daily Value*
Total Fat 9.01g 30%
Cholesterol 81.5mg 59%
Sodium 1176.77mg 106%
Potassium 131.48mg 6%
Total Carbs 28.28g 20%
Sugars 5.34g 46%
Dietary Fiber 1.24g 11%
Protein 8.18g 35%
Vitamin C 1.4mg 5%
Iron 1.4mg 17%
Calcium 44.1mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.9
  • 13

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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