Amish Chicken Corn Soup with Rivels {gluten-free}
- 1 small onion – chopped finely
- ¾ cup celery – finely chopped
- 1 Tbls butter
- 2 cups (or 1 15 oz.can) of organic sweet corn
- 1 cup finely chopped cooked turkey or chicken
- 2 quarts of properly made bone broth
- 1 cup gluten-free flour mix
- (use your favorite without any bean flour because beans will leave an aftertaste.)
- 2 whole eggs – beaten with 2 Tbls. water
- More water as needed
- Sautee’ onion and celery in butter until soft.
- Add corn, chicken and broth to sautéed vegetables and bring to a boil.
- Bring broth mixture to a boil while you prepare rivels.
- In mixing bowl combine flour with egg mixture and stir with a fork pressing down on the dough to break apart and moisten the flour.
- The dough will begin to stick together in rough balls.
- Add enough extra water to hold dough together so you do not see anymore flour. It will be shaggy and separated. This is what you want.
- With the soup boiling add small bits of dough a little bit at a time, stirring it often.
- Boil for another 10 minutes for the dough to cook.
- Add 1 Tbls. fresh parsley, finely chopped, salt and pepper to taste.
Recipe by Mr. Farmer's Daughter at http://www.mrfarmersdaughter.com/amish-chicken-corn-soup-rivels-gluten-free/
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