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Penn-Dutch Rivel Soup


1 chicken (cut in two halves)
Salt and pepper to taste
1 medium chopped yellow onion
2 bay leaves
3 quarts water

Place above ingredients in a pot. Boil for 1 hour. Remove chicken, debone and chop.

To make rivels:
2 cups flour
Dash of salt
2 eggs

Mix ingredients together in a bowl. Scoop out a handful and "grind" between your hands over the soup pot, to make lumpy noodles.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.