A fire hall fundraiser staple across Pennsylvania Dutch country. A whole chicken simmered low and slow for a deep golden broth, with rivels — tiny flour-and-egg dumplings — giving the soup its signature texture.
Ingredients
- 1 whole chicken
- Water to cover, plus salt and pepper
- 2 cups sweet corn kernels
- 1 cup egg noodles
- Rivels: 1 cup flour, 1 egg, pinch of salt
- 2 hard-boiled eggs, chopped
Method
- Simmer the whole chicken in water with salt and pepper until the meat falls off the bone. Remove, shred, and return meat to the pot.
- Add corn and egg noodles to the simmering broth.
- For rivels, rub flour and egg together between your fingers into small pebble-sized pieces, then drop directly into the simmering soup.
- Simmer until rivels and noodles are cooked through.
- Stir in chopped hard-boiled eggs just before serving.
The rivels are what set this soup apart from a standard chicken noodle — don’t skip them for boxed noodles alone.
Love this one? Get all 45 in our 45 Amish Recipes Digital Cookbook.