Summary
Yield | |
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Source | Susan Roberts (1989) |
Prep time | 10 minutes |
Cooking time | 1 hour, 30 minutes |
Total time | 1 hour, 40 minutes |
Ingredients
1
broiler-fryer (3 1/2 to 4-lb) 1
onion (large, chopped) 6 c
water 3 c
carrots (sliced) 1⁄4 t
pepper 1 c
all-purpose flour 1
egg 1 T
milk (up to 2 T) 1 c
celery (chopped, with leaves)Instructions
In 8-quart Dutch oven or large sauce pot over high heat, heat chicken, onion, water, carrots, pepper and 1 tablespoon salt to boiling. Reduce heat to low; cover and simmer 45 minutes, or until chicken is fork-tender. Remove chicken to cutting board; allow to cool. Meanwhile, prepare the rivels: In medium bowl with fork, stir flour, egg, 1/2 teaspoon salt and approximately 1 tablespoon milk to make a crumbly but moist mixture. With spoon, sprinkle rivels into simmering soup. Add celery; cook 20 minutes, or until tender. Cut chicken meat from bones into small chunks; stir into soup and reheat. This is very good and easy!