Wednesday, August 17, 2016

A Soup for Summer

Chicken Rivel Soup
3 lb. chicken, cut up
2 tsp chicken bouillon
2 medium carrots
Grated parsley to taste
1 medium onion, chopped finely
2 stalks celery, chopped
2 eggs
1 tsp salt
1 1/2 cup flour

Cover chicken parts with water.  Add the bouillon, carrots, onion, and celery.  Cook until the chicken is tender.  Remove parts from broth.  Break eggs into square baking pan and beat with a fork.  Add salt and parsley.  Work in flour with hands until it is crumbly. (The dough should not be the consistency to be rolled and stirred; it should be done by hand.)  Drop into boiling, salted water.  Let cook until partially done.  Drain and rinse with cold water.  Add to stock soup with chopped onion.