Well, winter finally came to Chicago so what a better recipe to make but chicken noodle soup and not just any noodle soup, but homemade rivel soup!
Rivel soup was always my favorite chicken noodle soup both my grandma's made. Even my mom's was amazing! We would always get to help them make the rivels (which I learned are hard to do so no wonder they asked us kids to help!).
I also ventured into making my chicken broth from a chicken, something I've never attempted before.
Recipe: (broth)
1 whole chicken
Water
Pepper
Salt
1 whole Onion
1 Carrot
1-2 stalks Celery
1 Bayleaf
Cinnamon (secret family ingredient)
(noodles/rivels)
2 eggs
1-2T. water
Flour
Directions: Put whole chicken in large pot with a lot of water, covering most of the chicken. Add in the bay leaf, onion, carrot, celery, and spices. Boil chicken for ~3-4 hours or until chicken falls off bone. Take chicken out of water when finished. Taste broth and season with more spices if necessary.
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| My broth after the chicken was removed. |
Mix the two eggs and water together. Add flour until the dough is stiff.
Make dough into very small balls, the size of a pencil eraser. Bring the broth to a boil and add in the rivels. Cook until noodles are done.
Serve and Enjoy!! It's best eaten with kuchen, especially prune :)
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| The finished product and oh so yummy! |
Stayed tuned for recipes of what to do with the chicken as well as kuchen recipes!
So just like each Sunday eating with my family becoming closer together, the soup warmed my heart just like my family does. I've learned that family recipes are not just about the tradition it has brought about with our family but the emotions that come with it.
