Pennsylvania Dutch Chicken Soup

Welcome fall with this warming and flavorful soup

by

My mom used to make this for us when we were growing up and it has always been one of my favorites! I make it the day before I want to eat it to help build better flavor, but wait until just before serving to mix and add the rivels. Adding in the veggies while still frozen helps to cool the soup quickly.

Enjoy!

Pennsylvania Dutch Chicken Soup

For the Soup:

  • 1 whole chicken-about 4-pounds
  • 1 Large onion, diced finely
  • 1 large bay leaf
  • 6 cups of reduced sodium chicken broth
  • 1 ½ teaspoon dried dill
  • 1 teaspoon salt
  • ¾ teaspoon dried thyme
  • ½ teaspoon black pepper
  • 1 (12-ounce) bag of frozen baby broccoli florets
  • ¾ of a 10-ounce bag of frozen corn kernels

For the rivels:

  • 1 ½ Cups AP flour
  • 2 eggs, beaten
  • ½ teaspoon salt

Directions:

Place the chicken- breast side up- in a large soup pot. Add the onion, bay leaf, and chicken broth. Add water to cover the chicken. Bring to a boil, reduce heat and simmer for about 90 minutes (flipping the chicken after 1 hour) until chicken is cooked. Bones should pull out without resistance. Remove the chicken to a bowl and allow to cool. Discard the skin and pull the chicken from the bones. Discard the bones and dice or shred the chicken. Return the chicken to the pot and bring back up to a simmer. Add the dill, thyme, salt and pepper. Remove from heat and add the frozen broccoli and corn. Allow soup to cool, cover and refrigerate overnight.

When ready to serve, bring the soup to boil. Meanwhile, mix the flour, eggs and salt in a bowl until a crumbly dough forms—add a splash of milk if too dry. Reduce the heat to a simmer and drop the dough in small chunks into the soup. Allow to cook stirring gently for 4-6 minutes. Taste, adjust seasoning, and serve.