Pennsylvania dutch chicken corn soup

[Mama Mangia]

1 (4 lb.) chicken
4 qt. water
1 onion, finely chopped
1/2 C. celery
2 1/2 C. fresh or canned corn
2 hardboiled eggs, chopped
Salt and pepper

Simmer chicken in salted water slowly until it is cooked
tender. Remove chicken and strain broth. Add corn to broth
and bring to a boil. Cut pieces of chicken and celery into
bite-size pieces, and add to broth along with onion. Cook
for 5 to 10 minutes.

Five to 10 minutes before serving, add hardboiled egg and
rivels made by mixing 1 cup flour, 1/4 cup milk and 1 egg
with a fork until the dough is the size of peas. Simmer for
5 minutes.

[CanMan]

I had to look up "rivels" -- "Rivels are an old-fashioned pasta dish usually made by dropping tiny pieces of pasta into boiling soup. Rivels are probably Germanic in origin, and they make an easily prepared short "noodle", which have gone out of favor in modern cooking. They are usually cooked in a chicken soup."

I don't know why it has "gone out of favor in modern cooking", unless it is just because regular pasta noodles are so conveniently available.

[Mama Mangia]

I had to look up "rivels" -- "Rivels are an old-fashioned pasta dish usually made by dropping tiny pieces of pasta into boiling soup. Rivels are probably Germanic in origin, and they make an easily prepared short "noodle", which have gone out of favor in modern cooking. They are usually cooked in a chicken soup."

I don't know why it has "gone out of favor in modern cooking", unless it is just because regular pasta noodles are so conveniently available.

there is too much in the pasta aisle these days - what's faster -
placing a pot of water on the stove to boil and meanwhile scooping a cup of flour into a bowl, grabbing an egg out of the fridge, breaking the egg into it, and giving it a sprinkle of salt - make a cornmeal-like dough and break off small pieces to drop in the boiling water or the hot steaming soup broth

OR

getting yourself together to leave the house, battle traffic, fight for a parking space, put up with too many people in the supermarket, wait in a long line - or better yet - the express line that morons like to use with too many items - battle traffic on the way home - and then have to boil the water anyway to cook the pasta


??????????

and what abot the flavor? I go for the rivels.............

[CanMan]

I don't disagree at all.

[Dilbert]

>>there is too much in the pasta aisle these days -

quite some truth in that.
I buy the "perfectly extruded" stuff - it's pretty hard for me to justify the extrusion equipment, the effort, then dry it. I've done it on a small scale - and frankly the homemade 'dried' stuff did not taste any better than a good store brand

but "fresh-by-definition" pasta like spaetlze and rivel (both fresh egg noodles . . . ) I make off the cuff. gnocchi, kloss, etc. - are things intended to be made fresh and served just cooked.

[chubbyalaskagriz]

I had to look up "rivels" -- "Rivels are an old-fashioned pasta dish usually made by dropping tiny pieces of pasta into boiling soup. Rivels are probably Germanic in origin, and they make an easily prepared short "noodle", which have gone out of favor in modern cooking. They are usually cooked in a chicken soup."

I don't know why it has "gone out of favor in modern cooking", unless it is just because regular pasta noodles are so conveniently available.

Nice-sounding recipe, mama.... and great info CanMan! "Rivels" almost sound like what we think of as a dumpling- or spaetzle...

[Mama Mangia]

When I make pasta, IF I dry it - it's for no longer than 20 to 30 minutes - we love fresh pasta - not dried - and it tastes so much better.