Homemade Chicken Soup with Rivels
Author: Sherri @ The Kitchen Prescription
Recipe type: Soup
Cuisine: Pennsylvania Dutch
- FOR THE SOUP:
- 3 large chicken breasts with rib meat (can use a whole chicken if you prefer dark meat.)
- Package of chicken backs.
- Water for boiling
- Two 32 oz. containers organic chicken stock ( I use Emeril's organic brand.)
- 1 Tablespoon chicken base (can find in same area as chicken stock)
- One large white onion (half for boiling chicken and half for soup)
- One large red/purple onion (half for boiling chicken and half for soup)
- Large bag of carrots (plus extra for boiling chicken)
- 4 large celery stalks/ribs
- 1 large minced garlic clove
- ⅛ tsp nutmeg
- Fresh chopped parsley
- Salt to taste
- Pepper to taste
- FOR THE RIVELS
- 2 eggs
- 4-5 handfuls of all purpose flour
- 2 Tablespoons fresh grated parmesan cheese
- Salt & Pepper to taste
- In a large stock pot place chicken breasts and backs in pan and cover with water. Slice half of white and red onion and add to water.
- Add large handful of carrots
- Add 3 large celery stalks/ribs
- Add Salt and Pepper to taste
- Bring water to a rolling boil and boil chicken on high heat for about 20 minutes.
- When chicken is done grab another large pot and place a colander over the pan in the sink.
- Carefully pour the hot contents of the pot into the colander and reserve the stock you just made.
- Place chicken breasts on a plate and let cool.
- Discard the chicken backs & cooked vegetables.
- Wash out pot.
- Next, take the reserved stock in the other pot and pour back into pot you just emptied & washed.
- Add 48 ounces of organic chicken stock to pot.
- Add 1 tablespoon chicken base
- Add rest of bag of sliced carrots.
- Add other half of sliced red and white onion.
- Add minced garlic clove
- Add desired amount of sliced celery ( I used 1 and ½ stalks chopped)
- Add ⅛ tsp of nutmeg
- Add desired amount of chopped fresh parsley
- When chicken cools enough peel and shred into pot.
- Add salt & pepper to taste.
- Let simmer for at least 30 - 40 minutes
- Meanwhile prepare rivels.
- crack 2 eggs into medium bowl.
- Whisk well.
- Add fresh grated parmesan
- Salt & Pepper to taste
- Add flour a large handful at a time.
- Mix each handful well with a fork.
- Keep adding increments of handful of flour at a time until the consistency is tacky and stretching. It should not be wet, but should stick to your fingers if you touch it.
- minutes before ready to serve soup, turn up heat to hight and bring broth to a rolling boil.
- Test a small rival by taking a fork and adding a small about of flour mixture to the fork and dropping in broth with a butter knife.
- Wait a minute or two. Rivel will float. Take it out.
- Let cool taste.
- If you bite in and it's airy and chewy inside and has the consistency of al dente pasta, continue dropping small forkfuls into broth until all of mixture is used up. Make to your desired size.
- If rivel looks more like a scrambled egg and is soft and mushy, or dissolve into broth, you will need to add small flour increments until you get the right consistency.
- Please leave any comments or questions below. I will be happy to answer.
Recipe by The Kitchen Prescription at http://thekitchenprescription.com/2014/03/30/homemade-chicken-soup-with-rivels/