Tuesday, October 20, 2009

Amish Corn and Chicken Soup with Rivels - Monday Munchies


4-5 lb roaster chicken
1 medium onion
2 stalks celery, chopped small
4 qts (16 cups) water (strengthen with chicken stock if needed)
6 - 8 ears of fresh corn, cut from cob (6+ c frozen)
handful chopped parsley
salt & pepper to taste

Rivels: Wait until soup is done to prepare. Mix 2 cups of flour, 1 tsp salt and 2 beaten eggs, blending until the mixture is crumbly (not smooth).

In a large soup pot, combine onion, celery, chicken and cold water or stock. Bring to simmer over medium high heat, then reduce the heat to low and continue simmering until the chicken is done and ready to fall off the bones - 1 hour or more. Remove chicken and let cool. Cut meat into pieces and reserve, discarding the bones. Skim fat off of the stock.

When ready to finalize the soup, add the corn kernels, the chicken, parsley, and the salt & pepper to taste. Bring to a boil, then reduce heat and let cook for 10 minutes.

Make up the rivel dough. Add to the soup by rubbing the mixture between your fingers over pot of soup, dropping in small amounts bit by bit. (Make the size of a pea or in strings)

Some people like this soup with the rivels, others do not. Rivels are not necessary for the soup to be good.

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