Volume 6 , Issue 29

Pennsylvania Dutch Favorite - Chicken Corn Soup...

"      I wonder if these rivels and your Thrieviel could be the same thing? I can't find either in any dictionary at least refering to food. I do know that in my Mothers genealogy she had a g-great grandfather by the name of Jacob Treece and when I researched him he was German from Pennsylvania. The original spell of Trece was Dries, the D translates to T in the old English so this may be a clue. I thought it might be interesting to try to find out. My sister said our Mother learned this from my Father's mother and that she was German. I personally think she was quite a mix, according to my research. But I did find this recipe and it seems to be leading in that direction. "A real Pennsylvania Dutch favorite! I have made this several times over the years."
Chicken Corn Soup -- Ingredients...1 (4 pound) chicken 1 onion, chopped 4 quarts water 1 (10 ounce) package frozen whole kernel corn 1/2 cup chopped celery salt and pepper to taste.  1 cup all-purpose flour 1 pinch salt 1 egg 1/4 cup milk 2 hard-cooked eggs, chopped.
Directions... In a large stock pot cover chicken and onion with water. Cook slowly until tender, approximately 1 hour. Remove chicken, let cool and remove meat from bones. Cut meat into 1 inch pieces, discard skin and bones.

1. Cut corn from cobs if using fresh corn.
2. Add corn, cut up chicken, celery to stock pot and season with salt and pepper. Simmer soup for 10 minutes.
3. In a separate bowl make rivels by mixing together flour, salt, egg, and enough milk to form small crumbs.
4. Drop rivels into soup and add hard boiled eggs. Simmer for 15 minutes and serve hot." -- Sharon   |  View or Add Comments (0 Comments)   |   Receive updates ( subscribers)  |   Unsubscribe

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