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Pennsylvania Dutch Chicken Corn Rivel Soup

Serves: 10
Prep Time: inutes
Cook Time: inutes
Total Time: inutes

Sophie Light, previous Head Cook at Esther’s Diner, and owner of Farmer’s Wife Diner in Ono, Pennsylvania shares her infamous Chicken Corn Rivel Soup Recipe with us.  There’s nothing better than homemade Chicken Corn Rivel Soup, made with Bell & Evans whole Chicken Legs… created at a time when the best chefs in the world developed recipes without using measuring cups.


Chicken Broth

  • 6 Bell & Evans whole Chicken Legs
  • 1 Cup Chopped onion
  • 1 Cup Chopped celery
  • ¼ Cup Chicken Base. (one popular brand is Better Than Bouillon)
  • 4 Cups Frozen corn
  • 1 tsp Celery salt
  • 1 tsp Onion salt
  • 1 T Parsley flakes
  • Salt and Pepper to taste


  • 3 Large Eggs
  • 2 Cups Flour

Gluten Free Rivels

  • 3 Large Eggs
  • 2 Cups King Arthur Measure for Measure Gluten Free flour
  • 1-2 TB Cold water


  1. Fill a 10 Qt pot with 5-6 quarts of water. Cook the 6 chicken legs until tender. Remove from broth. Strain the broth, then add the chopped celery, onion, frozen corn and chicken base. Cook 5 minutes.
  2. Meanwhile, make the rivels. Beat the eggs, then gradually add the flour, working the flour into the eggs with your hands, making small chunks of dough.
  3. Slowly add the little chunks of dough to the broth, stirring frequently.
  4. Add cooked and shredded chicken, celery salt, onion salt and Parsley into soup. Cook the small balls of dough for about 5 minutes or until they start to float.
  5. Serve with chunky, warm bread.


  1. says:

    True & Authentic PA Dutch!

    1. says:

      Sounds great! What exactly is chicken base? Sorry..I much beginner in the kitchen. My mom was born:from PA-Dutch area in state of PA so would love to learn this dish.

      1. Hi Dave! “Better than Boullion” is a popular brand of chicken base. It’s a very thick liquid that you scoop out with a spoon and dissolve to make stock. Bouillon does the same thing. It’s just usually a dry powder that comes in prepackaged cubes and is shelf stable because it’s dry.

      2. says:

        How long do you cook the rivels in the broth for?

        1. Hi Erin, You can simmer for about 5 minutes or until the small chunks of dough float to the top of the pot.

      3. says:

        I didnt use bouillon. I cooked a whole chicken. I also used fresh corn

    2. says:

      Are used to make chicken and dumplings it’s almost like that without the corn Pennsylvania Dutch style pot pie we also used to call it yummy

    3. says:

      Well my Nana is gone now. I was 19 years old when I got married. I wanted to please my new husband. So NANA showed me recipes she had been making some 60 years. Even though they are a little different from this one they basically are the same. I did not have any corn so I added carrots.

  2. says:

    Mmmm, kumm esse!!!

  3. says:

    Love chicken corn soup , growing up my mom would make it. Except we add hard boiled eggs into the broth. Wonderful 😊❤️

    1. says:

      That is the only way I’ve ever had it with hard boiled eggs in with the soup.

      1. says:

        My mom used to make potato soup with hard boiled eggs yummy

      2. says:

        My family always adds hard-boiled eggs to the soup and I grew up in Lancaster Pennsylvania. My family also eats this soup and others with spoonfuls put onto saltines that have been smeared with a thin layer of Hellmann’s mayo. Don’t knock it until you try it. I do leave out rivels, but that’s a personal preference

  4. says:

    I think there is an error in the amount of flour for the rivels. I did 3 eggs and 2 cups of flour and formed a stiff dough. I don’t know how you could use 4 cups of flour for 3 eggs.

    1. Good call, Alison. We will update the recipe to 2 cups of flour, 3 eggs. The dough should be stiff, but form up once they are dropped into the broth. Did that happen for you?

      1. says:

        Yes, I found the dough pretty thick with two cups of flour. The dough was a little sticky so it could take a bit more flour, but 4 cups is too much in my opinion. Coming back to this site to make it again. My girls loved this stew. I love Bell and Evans chicken! Please come to Big Y Supermarkets. 🙂

    2. says:

      I did 2 cups flour and 3 eggs and my dough was still dry so I added a little bit of milk to moisten it up and it formed perfectly

  5. says:

    Loved Sophie’s restaurants and soups. Miss them both!. Can’t wait to try this recipe, her soup always reminded my of my PA Dutch Grandma’s Chicken Corn Rivel Soup. Bell & Evans chicken is the best!

  6. says:

    How are you going to cook 6 whole chicken legs in a half full 4-5 quart pot? That seems really small. Is that a typo?

    1. Good point. We upped it to a 10 Qt pan filled with 5-6 quarts of water. Thanks for catching that. Let us know how it turns out.

  7. says:

    There are so many recipes that aren’t truly home made. This recipe walks you through how to make the rivels. I’ve never made them before and these directions made it super easy!

  8. says:

    Very good. Only recommendation would be to season the flour for the rivels. Not having them seasoned you taste flour. Other than that very good recipe

  9. says:

    Made this as I was feeling the need for chicken soup on a chilly Wisconsin winter day. I’ll be honest, I didn’t include the corn and I did add chopped celery and carrots. This soup is delicious!

  10. says:

    AMAZING! The recipe is spot on. As a gluten-free family, appreciate the rivels recipe.
    We enjoy this soup throughout cooler weather. It makes me wanna talk dutch!

    1. Love this! The “makes me wanna talk dutch” made us LOL

  11. says:

    I recommend make sure the broth is very hot when you drop in the rivels. I’ve been making their soup for over 50 years and grew up on my mothers

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