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We recently visited a menonite communityi and was served chicken rivel soup. This has got to be the best chicken soup that I have ever tasted. Would anyone have a recipe? I hope so.
"Life is what happens to you while you're busy making other plans". -John Lennon-
posted by scrapy:
posted by ToniTNY:Chicken Corn Soup with Rivels:3 to 3.5 lb. chicken cut up6 to 8 cups water1 medium onion sliced3 stalks celery shopped1 medium carrot chopped2 tsp saltcelery seed (to taste, 1 to 2 tsp)1 can cream style cornRivels:1 cup flour1 egg1/4 tsp. saltMix all rivel ingredients until consistency of cornmealPlace chicken, water, onion, celery, carrot, celery seed and salt in pot. Heat to boiling. Skim fat and reduce heat. Cover and simmer an hour to an hour and a half. Remove chicken, pull from bone and return to broth. Stir in corn. Heat to boil, then reduce heat. Sprinkle with egg rivel mixture. Stir rivels into soup. Cook uncovered at a simmer for 10 minutes.Enjoy, Toni.
posted by enjoynature:CHICKEN CORN SOUP WITH RIVELS 1 (4 lb.) stewing chicken4 qts. water1 tbsp. salt1/2 tsp. pepper1 onion1 stalk celery4 sprigs parsley3 c. corn1/2 c. celery, chopped1/2 c. onions, chopped1 c. flour1/4 tsp. salt1 egg, beaten1 tbsp. parsley, choppedPut cut up chicken in water with salt, pepper, onion, celery stalk and sprigs of parsley. Cover and cook slowly until chicken is tender. Remove chicken and reserve some of best pieces for another chicken dish or sandwiches. Cut up enough chicken to make 2 cups. Strain the broth and put back into pot. Heat. Add chicken, corn, chopped celery and onion.Continue to simmer for 5 minutes. Make rivels or small dough balls by combining flour, salt and egg. Mix with a fork or fingers to form small crumbs. Drop these from finger tips into soup. Cook for 15 minutes longer. Stir. Add 1 tablespoon fresh chopped parsley to soup.
posted by Hillsmom:
Holy Hannah! You ladies are fast! I copied all of the recipes, thank you so much, can't wait to try it.
posted by Belle1:
Amish Potato Rivel Soup
1 1/2 cups water
3 medium potatoes, peeled and grated
1 celery rib, finely chopped
1 small onion, finely chopped
1/2 cup diced cured or smoked ham
1 large egg, lightly beaten
1/2 cup all-purpose flour
1 teaspoon salt
4 cups milk
1/8 teaspoon celery seeds
2 tablespoons finely chopped fresh parsley or chives
Bring the water, potatoes, celery, onion and ham to a simmer in a large saucepan; cook for 20 minutes.
In a medium bowl, mix the egg, flour and 1/4 teaspoon of the salt. Using floured hands, pull into stringy lumps; add to the potato mixture.
Cook for 7 minutes, stirring often. Stir in milk, celery seeds and remaining salt; heat through. Top with parsley or chives.
posted by Redraspberrygirl:
You're welcome. ~~Vicki
Would "rivels" be the same as Spatzle????
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