Chicken and Corn Soup with Dumplings

    4 hours 20 minutes

    This dumpling soup is made with fresh corn and stock from the whole chicken, seasoned with nutmeg and flecked with hard boiled egg. Garnish with chopped fresh parsley.

    66 people made this

    Serves: 12 

    • 2 (1.5kg) whole chickens, cut into pieces
    • 3 litres water
    • 3 onions, minced
    • 1 cup chopped celery
    • 2 1/2 tablespoons salt
    • 1 1/4 teaspoons ground nutmeg
    • 1/4 teaspoon ground black pepper
    • 10 cobs fresh corn
    • 3 eggs
    • 1 cup sifted plain flour
    • 1/2 cup (125ml) milk

    Preparation:20min  ›  Cook:3hours  ›  Extra time:1hour chilling  ›  Ready in:4hours20min 

    1. In a large pot over medium heat, combine chicken, water, onions, celery, salt, nutmeg and pepper. Bring to a boil, then reduce heat and simmer 2 hours, adding water as needed, until chicken is very tender. Remove the chicken from the soup. Refrigerate chicken and soup.
    2. When fat solidifies on surface of soup, remove from refrigerator and remove fat. Remaining soup should equal about 2 1/2 litres.
    3. Remove corn from cobs by splitting kernels lengthwise with a sharp knife and scraping corn from cob. Combine soup and corn in a large pot over medium heat and bring to a boil. Reduce heat and simmer until corn is tender, 10 to 15 minutes.
    4. Meanwhile, place two of the eggs in a small saucepan and cover with cold water. Bring to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Set aside.
    5. Chop cooled chicken meat and add to soup.
    6. In a medium bowl, beat remaining egg until light in colour. Beat in flour and milk until smooth. Drop batter by partial spoonfuls into hot soup to make small (.5 - 1cm round) dumplings. Cook, stirring constantly, for 2 to 5 minutes, until dumplings hold their shape and float to the surface. Stir in reserved cooked egg.

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    Reviews in English (64)


    As a true born and raised Lancaster County native…I must say, this recipe really does capture the authentic “Pennsylvania Dutch” recipe you will find at the local Fairs or Festivals! I did add some additional seasonings to my taste…tarragon, white pepper, saffron, and a dash of poultry seasoning. For the rivels, the trick is to make little pea size balls of dough, if not, the dish would be more like chicken and dumplings. I made this for my sick niece one weekend we were snowed in together, and it was a perfect snowy winter night dinner to sooth a cold!  -  12 Feb 2006  (Review from Allrecipes USA and Canada)


    This is more like 4.5 stars because it was very salty (but good!). I skipped the dumplings and added carrots toward the end. Also used chicken breasts (which I then shredded), so less fat and less time since no skimming needed. Will definitely keep in my recipe box but use less salt next time.  -  22 Oct 2006  (Review from Allrecipes USA and Canada)


    OMG, we had to adapt this recipe a little, using canned broth & chopped chicken breasts due to time constraints, as well as needing a lower fat recipe for my mother-in-law; however every member of the family loved it! The soup was gone before I even got a second bowl. My very picky nephew ate 3 bowls!!! I am so happy, as this really brings back my PA Dutch heritage. I was even asked to make it again this weekend, which I will.  -  18 Oct 2007  (Review from Allrecipes USA and Canada)