Traditional Pennsylvania Dutch Chicken Corn Soup

In a large stockpot, combine chicken, water, onions, celery, salt, nutmeg, and pepper. Bring to a boil over medium heat, then reduce the heat and simmer, adding water as necessary, until the chicken is very tender, about 2 hours.

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

Once chilled, skim off and discard the solidified fat from the soup’s surface. Pour the soup into a large pot and heat over medium. Stir in the corn and bring to a boil. Lower the heat and simmer until the corn is tender, about 10 to 15 minutes.

While the soup simmers, place 2 eggs in a small saucepan and cover with cold water. Bring to a boil, then immediately remove from heat. Cover and let the eggs sit in the hot water for 10 to 12 minutes. Once done, cool, peel, chop, and set aside.

Cut the chilled chicken into small pieces and add it back to the soup.

Beat the remaining egg in a medium bowl until pale. Gradually stir in the flour and milk until smooth. Drop small spoonfuls of the rivel dough into the soup, cooking in batches. Stir constantly until the dumplings float to the surface, about 2 to 5 minutes. Stir in the chopped eggs.