Pennsylvania Dutch Chicken and Corn Soup
Deep chicken and corn flavors make this soup delicious. Rivels make it memorable.
Why This Recipe Works
Since this hearty soup is meant to highlight sweet corn, we maximize corn flavor in three ways: steeping the shorn cobs in the broth while the chicken poaches; grating half the kernels to release more juice, flavor, and body-building starch; and cooking the kernels just long enough to enhance their sweetness without losing their crisp-tender bite. Rivels—tiny doughballs that most closely resemble German spaetzle—complete the soup, adding texture and a slight thickness as they simmer.