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Chicken Rivel Soup

I like to make Chicken Rivel Soup, which is a variation of a basic chicken noodle soup:

2-3 lbs split chicken breasts (with skin and bones)
2 large carrots, rough chopped
1 large stalk of celery with leaves, rough chopped
1 onion, quartered
2-3 cloves of garlic, whole, peeled
1 Tbl. kosher salt
dash of pepper

Put above ingredients into a large stockpot and cover with cold water.
Bring to a boil and then simmer until chicken is tender. Allow pot to cool
before straining broth into another stockpot. Simmer the broth and season to taste with additional salt and pepper. Carefully separate the chicken bones and skin from the meat. Shred the meat and finely dice the cooked vegetables. Prepare 2 batches of the rivel recipe above. Cook the rivels in the simmering broth and then add the cooked chicken meat and vegetables.
Simmer until all flavors are well blended and again season to taste. The soup will thicken overnight and is always best tasting the next day.

From Candy Hutchins , and she wishes that you enjoy this Mennonite recipe from Ohio!

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Last updated April 3, 2005