Chicken Corn Soup With Rivels
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Dutch | Soup | 8 | Servings |
INGREDIENTS
| 1 | 3-lb chicken cut in half | |
| 3 | qt | Water |
| 1 | Onion, peeled chopped | |
| 1 | Bay leaf | |
| 2 | Sprigs parsley, whole | |
| Salt & pepper to taste | ||
| 6 | Ears corn, scraped from cob | |
| or- | ||
| 1 | 20-oz frozen corn plus | |
| 1 | 17-oz creamed corn | |
| 2 | Eggs, beaten | |
| 2 | c | Flour |
| 1 | pn | Salt |
| 4 | Hard-boiled eggs, peeled & | |
| sliced | ||
| 1 | T | Chopped parsley for garnish |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 196
Calories From Fat: 46
Total Fat: 5.1g
Cholesterol: 152.6mg
Sodium: 422.2mg
Potassium: 196.5mg
Carbohydrates: 25.5g
Fiber: 1g
Sugar: 1.1g
Protein: 10.6g