Chicken Soup with Rivels

Summary

Yield
4 Servings
SourceSusan 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
 
salt
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!