Amish Chicken Corn Soup with Rivels {Gluten-free}

[leftcolumn]I have been enjoying this recipe since birth. Having grown up in Lancaster County, one must be able to prepare this simple, satisfying soup from scratch and from memory.[/leftcolumn] [rightcolumn]

Amish Chicken Corn Soup with Rivels. What are rivels, you ask? Well, rivels are delightful little blobs of chewy goodness. Freeform dough balls, if you will. What could be better? Oh, they’re gluten-free too! That makes them better – at least for me and my gluten-free friends and family.

This recipe is perfect to use up leftover turkey or chicken and corn. You can add some potatoes if you want to because one thing that the Amish love is a double starch. Potatoes with this would make it a bonus triple starch!

As a child we would have this with butter bread to sop up every last drop … because what’s another starch with a meal like this?

Amish Chicken Corn Soup with Rivels {Gluten-free}

 

Author:

Cherise Harper

Recipe type: Hearty Soup

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Ingredients

• 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 flour mix without bean flour because they will leave an aftertaste.)
• 2 whole eggs – beaten with 2 Tbls. water
• More water as needed

Instructions

1. Sautee’ onion and celery in butter until soft.
2. Add corn, cooked meat and broth to sautéed vegetables and bring to a boil.
3. Allow to come to a boil and while you prepare the rivels.
4. 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.
5. The dough will begin to stick together in rough balls.
6. Add just enough extra water to hold dough together so you do not see any loose flour.
7. It will be shaggy and separated. This is what you want. Do not make a batter.
8. With the soup boiling add bits of dough a little bit at a time, stirring it often.
9. Boil for another 10 minutes to cook the dough.
10. Add 1 Tbls. fresh parsley, finely chopped, salt and pepper to taste.
11. Serve.
12. {Note: This recipe will work with wheat flour also. Simply substitute equal amounts for the gluten-free flour}

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