Chicken Corn Soup with Rivels

INGREDIENTS

INSTRUCTIONS

RIVELS
This dish is terribly popular with the Pennsylvania Dutch, who form a
major food influence in Philadelphia. Your kids will get a kick out of
making "rivels," very quick soup noodles that are common in Pennsylvania.
The word rivel means "lump," and that is what you are going to get in this
delicious soup.
Please do not confuse this with normal chicken noodle soup. This thick,
rich, early American soup will bring them back to the farm!
Rinse the chicken halves and place them in a 6-quart soup pot. Add the
water, onion, bay leaf, parsley sprigs, and a bit of salt and pepper. Bring
the chicken to a boil, turn the heat down to a good simmer, and   cover the
pot. Cook for 1 hour. Remove the chicken from the soup and   allow to cool.
Save the soup stock. Debone the chicken, discarding the skin and bones, and
coarsely chop the meat. Set the chicken meat aside, covered.
Scrape the corn from the ears or, if using frozen corn, run it through
your food processor for a very short time to chop up the kernels. Remove
the fat from the chicken soup and bring the pot to a light boil.
To make the rivels, mix the beaten eggs with the flour and salt, using a
fork. Stir this until it turns into large grains of dough . Rub this
mixture through your hands over the soup pot, so that very small lumps of
dough fall slowly into the pot. Stir gently and simmer the soup and rivels
for about 10 minutes or until tender. Check the soup for salt and pepper.
Add the corn and chicken and cook for an additional 5 minutes. Serve with
hard-boiled egg slices and parsley garnish.
NOTE: I have seen recipes that substitute popcorn for the rivels. Yes, you
read me correctly. How would your children react to popcorn soup?
From <The Frugal Gourmet Cooks American>.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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