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Pennsylvania Dutch Chicken River Soup

Submitted by: Kathryn Rose of Johnstown, PA | Date Added: 3 Nov 2009
Listed in: Soups

Pennsylvania Dutch Chicken River Soup Ingredients


1 quart seasoned chicken broth

chicken tenders, optional

10 oz box of frozen corn

3 tbsp diced onion

2/3 cups flour

1 egg


Pennsylvania Dutch Chicken River Soup Cooking Instructions


Bring chicken broth to a boil, I usually simmer several pieces of chicken tenders in liquid until done, cut them in small pieces and add to broth

Add frozen corn and onion



To make Rivels:

Put flour in a bowl

Break the egg on top of flour and cut into the flour making rivels or small chunks of flour and egg mixture

Slowly add to boiling broth and boil 30 minutes


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