Pennsylvania dutch amish chicken corn soup with rivels chicken soup recipe
Rivel Soup.. hat in the world is that? Im sure there are a lot of my followers that can answer this question. This is an 18th century soup that was made when times were tough. Many of you may remember your grandma or mom making this soup. Some of you may still make it. You can throw any leftovers into this soup to get a cheap, hearty and filling meal. Some people even put this soup over mashed potatoes. This particular Amish recipe was as thick as a gravy.
This is a family favorite that was inspired by something my Mother In Law used to make. Sadly, I never got the chance to have her show me how she made hers so I had to go off of what I knew from eating it and come up with my own version. It is a very simple cream based soup that takes very little time and is easily modified.
Rivels are basically an egg dumpling. Ive done this with a firmer, almost egg noodle consistency type of rivel and it just isnt nearly as good. Ive also tried to make these thin enough to almost pour into the water and they broke apart into itty bitty pieces. I could have sworn that my MIL told me that is how she did hers, but consistency wise, doing the very light flour/almost sticky version works best and gets me the closest to the way she used to make this. Id say about 1/3 of the flour for these is mostly there to coat the rivels and keep them from sticking to each other while you are waiting to drop in the broth. If they are too big, it is easy enough to just pull the bigger pieces apart before you drop them in.
When my MIL made this, she would use her homemade egg noodles. Ive never seen anyone make such small, thin homemade noodles as she was able to make and this is best with those smaller noodles. The closest Ive come are Kluski noodles. Ive tried a couple of other kinds and they work, but since my goal with this was always to try and get closer to what my MIL made, those are the ones I choose to use.
I have tried several combinations with cream, half and half and milk. All work and are good, it just comes down to personal preference and how rich you want your flavor or if fat and calories are a concern. I wouldnt use just milk as I think you would lose too much flavor. Since this has the chicken broth, you already have a good, rich broth so there is more wiggle room to play.
I am a slightly sane artist, amateur photographer, book addict, wife, mom and raging introvert. I have more hobbies than I can count, so it is beyond shocking that I manage to find time to do any of them, let alone most of them and still have time to do anything else. Of all the talents I claim, writing wasnt one of them until my muse dropped the idea for a book on my head. View all posts by TJ Fox
Authentic german rivel soup amish
Ingredients: 1 pound vegan ham tube or ham seitan 1 cup carrots, sliced thin 1/2 yellow onion, diced 3 tbsp refined coconut oil 3 packages Goya Ham Seasoning 8 cups water salt and pepper to taste
2022-05-09 Directions. Slowly boil beef with water, onion, salt and pepper until tender. Mix flour and egg with your fingers until in small chunks, called rivels. Add to broth and cook for 5 minutes. Serve in soup bowls with crackers or croutons. Bøf . rom ifood. vChuck roast/Rib boiling beef 1 Pound , cut in to chunksOnion 1 Medium , finely choppedCold water 2 QuartCalories 225 per serving
My Grandma Miller used to make rivels for us all the time - dropped into plain old chicken broth, and they were amazing! One day when I asked her for the recipe, she said You just take some flour, an egg, and some salt, and rivel 'em up!
Perfect for soup season all winter long, and even better if you have leftover turkey to use up, please give rivels a try! Its really hard not to love them and you might just become a rivel convert! Rivels > noodles, ya know what I mean?
Make the rivels! Add flour and salt to a medium bowl. Whisk eggs in a separate small bowl. Slowly add the eggs to the flour mixture while stirring with a fork. Continue to stir until small dumplings form. IP: Hvis blandingen er for blomstrende, tilsæt et stænk af vand og bland med dine hænder. Â Rivels vil være alle forskellige størrelser - de små og stykker af mel vil tykke suppen, og de store er den bedste del af suppen. EN
