Chicken Corn Rivel Soup
Source of Recipe
Lynne's Country Kitchen - Amish
Recipe Introduction
Rivels are small noodle dumplings that serve to thicken the soup.
List of Ingredients
Chicken Corn Rivel Soup
3 to 4 pound stewing chicken
2 tablespoons salt
1/4 teaspoon pepper
1-1/2 cups celery, chopped
1 medium onion, chopped
2 tablespoons minced parsley
1 quart corn, fresh, frozen, or canned
Hard-boiled eggs, chopped, optional
Chopped parsley, optional
Rivels
In large kettle cover chicken with water. Add salt and pepper. Cook until soft. Remove bones and skin from chicken and cut meat into small pieces.
Heat broth to boiling point and add remaining ingredients. Cook about 15 minutes. Add meat. Heat thoroughly. Garnish with hard-boiled egg or parsley.
RIVELS
1 cup flour
1 egg
1/4 cup milk
Combine flour and egg. Add milk.
Mix rivels by cutting with two forks to make crumbs the size of cherry stones. Drop rivels into boiling broth while stirring to prevent rivels from packing together.
Makes 8 to 10 servings
Recipe
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