Chicken, Sweetcorn and Dumpling Soup

    2 hours

    A Pennsylvania Dutch classic. Chicken is simmered with onion, sweetcorn, celery, dumpings and hard-boiled eggs. Serve for a substantial lunch or dinner. Perfect for the cold winter months.

    34 people made this

    Serves: 12 

    • 1 (1.8kg) whole chicken
    • 1 onion, chopped
    • 4 litres water
    • 285g frozen sweetcorn
    • 65g celery, chopped
    • salt and pepper to taste
    • 125g plain flour
    • 1 pinch salt
    • 1 egg
    • 4 tablespoons milk
    • 2 hard-boiled eggs, chopped

    Prep:30min  ›  Cook:1hr30min  ›  Ready in:2hr 

    1. In a large stock pot cover chicken and onion with water. Cook slowly until tender, approximately 1 hour. Remove chicken, let cool and remove meat from bones. Cut meat into 2.5cm pieces, discard skin and bones.
    2. Add sweetcorn, chicken and celery to stock pot and season with salt and pepper. Simmer soup for 10 minutes.
    3. In a separate bowl make dumplings by mixing together flour, salt, egg and enough milk to form small crumbs.
    4. Drop dumplings into soup and add hard-boiled eggs. Simmer for 15 minutes and serve hot.

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    Reviews in English (32)


    I added parsley to suit myself and instead of water I substituted Swansons Chicken Broth... this has got to be some of the best soup I ever tasted. I used frozen yellow & white baby corn 16 oz. bags and I was told afterward that an additional can of cream corn may have brought the flavor of the corn out better. I made enough for a church "Soup-er Bowl", 36 servings and used 14 lbs of chicken, 48 cups of chicken broth and 3 lbs of corn. And plenty of rivels! DELICIOUS!  -  18 Feb 2007  (Review from Allrecipes US | Canada)


    My Husband is from PA, where this soup is pretty much a regular in most homes and he's talked about it for years now! We've lived in NC since we've been married so he hasn't had his "chicken corn soup fix!" I found this recipe recently and it seemed easy enough so I gave it a try. I loooved it and my Husband had 3 bowls in one setting and said it tasted exactly how he remembered it! I followed the driections pretty much the way they are but I cut down on the cooking time by using chicken broth in place of water and using a rotisserie chicken (shredded). It was quick and easy. I loved the rivels and I think next time I will put more in. I'm also gonna take the advice of another reviewer and try adding in a can of cream corn to the mixture next time - although it is good without it!. This soup was very deilicious and I will most definitley be making it for years to come!!! Thanks for sharing this recipe!  -  27 Oct 2010  (Review from Allrecipes US | Canada)


    I'd never heard of rivals, and had to try them! So I made a quicker, easier version of this recipe because I didn't have a whole chicken. Started with a mirepoix [1 onion, 2 ribs celery, 1 carrot] sauted in 2 T. margarine for flavor and color. Added 1 large boneless skinless diced chicken breast, 1 can of corn with liquid, and 4 cups of water. Then used 4 teaspoons of chicken soup base [Orrington Farms brand is excellent, NAYY]. Also added a little dry Thyme. Then for the rivals, I used half whole wheat flour to make them healthier and added 1/2 teaspoon salt for flavor. My crumbles of dough were around pea size. I didn't use the hard cooked eggs. This soup was great...I love the rivals! I made a 3 quart pan full, and only ate one little bowl because it's very filling. Thanks for the recipe!  -  08 Dec 2007  (Review from Allrecipes US | Canada)