Now that cold weather is upon us, I want to share a family recipe for quick and easy “feel better” chicken soup.
My grandmother, E. Louise Miller, grew up in Pennsylvania Dutch country using homemade egg noodles. This recipe is a dryer, crumbly mix that you add to broth for the desired creamy thickness. [NOTE: Rivels will absorb and expand so start with less than you think you need.]
Rivel Soup
*1 beaten egg
*½ tsp salt
*1 cup flour
* 2 cans chicken broth with 1 tsp chicken bullion granules (or 2-4 cups chicken stock)
Optional: diced cooked chicken, sliced cooked carrots, parsley flakes, pepper
Combine egg, salt and flour until crumbly. Heat stock to boiling, add rivels slowly, stirring constantly.
Reduce heat and summer 15 minutes. Add cooked carrots, diced cooked chicken, parsley, and pepper to taste. Serve immediately.
This is a yummy way to use leftover chicken in a homemade soup. Enjoy!
