Quick Recipe Version (TL;DR)

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Quick Ingredients

1 1/2 lb boneless, skinless chicken thighs (or breasts)
2 tbsp unsalted butter + 1 tbsp neutral oil
1 medium onion, 2 carrots, 2 celery stalks, all diced
3 cloves garlic, minced
8 cups low-sodium chicken broth
3 cups corn kernels (fresh or frozen)
1 bay leaf, 1 tsp dried thyme, 1 1/4 tsp kosher salt, 1/2 tsp black pepper
1 cup all-purpose flour
1 large egg + 1–2 tbsp milk or water
1/4 tsp fine salt (for rivels)
2 tbsp chopped fresh parsley and/or chives (for serving)
Optional: 2 hard-boiled eggs, chopped

Do This

1. Sauté onion, carrot, and celery in butter and oil until softened; add garlic and cook briefly.
2. Add chicken, broth, bay leaf, thyme, salt, and pepper. Simmer 20–25 minutes until chicken is tender.
3. Remove chicken, shred with forks, and return to the pot with corn. Keep at a gentle simmer.
4. For rivels, stir flour, salt, and egg together, adding 1–2 tbsp milk or water until coarse, pea-sized crumbs form.
5. Bring soup to a gentle boil and sprinkle rivels in while stirring. Simmer 8–10 minutes until rivels are cooked through.
6. Stir in fresh herbs and optional chopped hard-boiled eggs. Taste and adjust seasoning, then serve hot.

Why You’ll Love This Recipe

Classic Pennsylvania Dutch comfort: simple pantry ingredients that taste like a warm hug in a bowl.
Hearty and satisfying: tender chicken, sweet corn, and chewy little rivels make every spoonful filling.
Budget-friendly and flexible: uses basic staples and works with fresh or frozen corn.
Great make-ahead soup: the flavors deepen as it sits, perfect for cozy lunches and easy dinners.

Grocery List

Produce: 1 medium yellow onion, 2 medium carrots, 2 celery stalks, 3 cloves garlic, fresh parsley, fresh chives or green onions, 3 cups corn kernels (or 4–5 ears fresh corn)
Dairy: Unsalted butter, 1 large egg, 1–2 tbsp milk (or use water)
Pantry: 1 1/2 lb boneless skinless chicken thighs or breasts, all-purpose flour, chicken broth (8 cups, low-sodium), bay leaf, dried thyme, kosher salt, fine salt, black pepper, neutral oil (canola or vegetable), optional: 2 eggs for hard-boiling

Full Ingredients

For the Chicken Corn Soup Base

2 tbsp unsalted butter
1 tbsp neutral oil (canola, vegetable, or light olive oil)
1 medium yellow onion, diced (about 1 cup)
2 medium carrots, peeled and diced (about 3/4 cup)
2 celery stalks, diced (about 3/4 cup)
3 cloves garlic, minced
1 1/2 lb boneless, skinless chicken thighs or breasts (thighs stay more tender)
8 cups low-sodium chicken broth
1 bay leaf
1 tsp dried thyme (or 2 tsp fresh thyme leaves)
1 1/4 tsp kosher salt, plus more to taste
1/2 tsp freshly ground black pepper, plus more to taste
3 cups corn kernels (fresh or frozen; about 4–5 ears fresh or a 16 oz bag)
2 tbsp chopped fresh flat-leaf parsley (for finishing)
1–2 tbsp chopped fresh chives or green onion tops (for finishing)
Optional: 2 hard-boiled eggs, peeled and chopped (a traditional addition)

For the Rivels (Tiny Dough Bits)

1 cup all-purpose flour (about 120 g)
1/4 tsp fine salt
1 large egg
1–2 tbsp milk or water, as needed (start with 1 tbsp)

Optional Garnishes

Extra chopped parsley or chives
Freshly cracked black pepper
A small pat of butter on each bowl for extra richness

Step-by-Step Instructions

Step 1: Prep Your Ingredients

Dice the onion, carrots, and celery into small, even pieces so they cook at the same rate. Mince the garlic. If using fresh corn, cut the kernels off the cobs (you should get about 3 cups). If using frozen corn, measure out 3 cups and keep it in the freezer until needed so it stays separate.

Pat the chicken dry with paper towels and cut any very large pieces into 2–3 chunks so they cook evenly. This step helps the chicken brown a bit and prevents excess water from diluting the flavor.

Step 2: Build the Flavor Base

In a large soup pot or Dutch oven, heat the butter and oil over medium heat until the butter is melted and foamy. Add the diced onion, carrots, and celery with a pinch of salt. Cook, stirring occasionally, for 6–8 minutes, until the vegetables soften and the onion turns translucent but not browned.

Add the minced garlic and cook for 30–60 seconds, just until fragrant. Be careful not to let the garlic brown, as that can make it bitter.

Step 3: Simmer the Chicken and Broth

Lay the chicken pieces on top of the vegetables in the pot. Pour in the chicken broth, then add the bay leaf, dried thyme, 1 1/4 tsp kosher salt, and 1/2 tsp black pepper. Stir gently to combine.

Bring the soup up to a gentle boil over medium-high heat, then immediately reduce to a low simmer. Partially cover the pot with a lid and simmer for 20–25 minutes, until the chicken is cooked through and very tender. Skim off any foam that rises to the top with a spoon for a clearer broth.

Step 4: Shred the Chicken and Add the Corn

Use tongs to remove the chicken pieces to a cutting board or bowl. Let them cool for a few minutes until they are comfortable to handle. Shred the chicken into bite-size pieces using two forks or your fingers.

While the chicken is out of the pot, add the corn kernels to the simmering broth. Return the shredded chicken to the pot and stir. Keep the soup at a gentle simmer while you prepare the rivels. Taste the broth and add a pinch more salt or pepper if needed at this stage.

Step 5: Make the Rivels Dough

In a medium bowl, whisk together the flour and 1/4 tsp fine salt. Make a small well in the center and crack in the egg. Use a fork to break up the egg and gradually pull flour into it from the sides, stirring until a shaggy dough forms.

If the mixture seems too dry and there is a lot of loose flour that will not stick, add 1 tbsp milk or water and continue mixing. You are not looking for a smooth dough; the goal is crumbly, irregular pieces. Use your fingers to rub and pinch the dough and flour together, creating tiny, uneven bits about the size of peas or smaller. If the dough gets sticky, sprinkle in a teaspoon or two more flour.

Step 6: Cook the Rivels in the Soup

Bring the soup up to a gentle boil over medium heat. With one hand, sprinkle small handfuls of the rivel dough into the bubbling soup while stirring continuously with your other hand or a wooden spoon. This helps the rivels stay separate instead of clumping together.

Once all the rivels are in, reduce the heat to a medium-low simmer and cook for 8–10 minutes, stirring occasionally. The rivels will firm up, lose their raw flour taste, and float when they are done. The broth will also thicken slightly from the flour coating.

Step 7: Finish, Season, and Serve

Turn the heat to low. Stir in the chopped parsley and chives. If you are using chopped hard-boiled eggs, gently fold them into the soup now; they are traditional in some Pennsylvania Dutch versions and add extra richness.

Taste the broth and adjust the seasoning with more salt and pepper as needed. If the soup is thicker than you like, thin it with a splash of extra broth or hot water. If you prefer a thicker, stew-like bowl, let it simmer a few more minutes uncovered.

Ladle the chicken corn soup with rivels into warm bowls. Garnish with a little extra parsley or chives and a crack of black pepper on top. Serve hot with crusty bread or buttered rolls.

Pro Tips

Keep rivels tiny: Aim for rivels no bigger than peas. Smaller bits cook evenly and give the soup that classic, rustic texture without feeling heavy.
Use thighs for tenderness: Chicken thighs stay moist and shred beautifully, but you can mix thighs and breasts if you prefer leaner meat.
Frozen corn works great: No need to thaw first; just add it to the hot broth. Fresh corn is wonderful in summer, but frozen makes this soup easy year-round.
Stir while adding rivels: Gently stirring as you sprinkle in the dough prevents clumps and ensures the rivels cook as individual bits.
Adjust thickness at the end: Rivels will thicken the broth. Add a bit of extra broth or water if you want a lighter, more brothy soup.

Variations

Creamy Chicken Corn Soup: After the rivels are cooked, stir in 1/2 to 3/4 cup of heavy cream or evaporated milk and gently heat through for a creamier version.
Extra-Veggie Version: Add 1 diced potato and an extra carrot with the original vegetables, or stir in a handful of peas in the last few minutes of cooking.
Herbier Twist: Replace the dried thyme with a mix of fresh thyme and dill, and finish with extra fresh herbs for a brighter, garden-fresh flavor.

Storage & Make-Ahead

Let the soup cool to room temperature, then transfer it to airtight containers. Store in the refrigerator for up to 3–4 days. The rivels will continue to absorb liquid and the soup will thicken as it sits; when reheating on the stovetop over low heat, stir in a splash of extra broth or water to loosen it to your preferred consistency.

You can also freeze the soup for up to 2 months, though the rivels will become a bit softer after thawing. For the best texture, freeze just the chicken-corn base and make fresh rivels when you reheat and serve. Thaw frozen soup overnight in the fridge, then warm gently on the stove, adjusting the seasoning before serving.

Nutrition (per serving)

Approximate values per serving (1/6 of the recipe): about 330 calories; 26 g protein; 11 g fat; 32 g carbohydrates; 3 g fiber; 5 g sugar; 780 mg sodium (will vary based on broth, salt, and any optional additions).

Chicken Corn Soup With Rivels: A Pennsylvania Dutch Classic