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Dutch Chicken Rivel Soup Recipe

Sunday, January 3, 2010

                                                     Dutch Chicken Rivel Soup Recipe

Dutch Chicken Rivel Soup Recipe Ingredients

1 (4- to 5-pound) stewing hen
1 large onion, finely chopped
1-1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon dried leaf thyme
1/8 teaspoon ground mace
2 to 3 parsley sprigs
Rivvels, see below
Minced fresh parsley
Crumbled cooked bacon
Chopped hard-cooked egg
2 tablespoons melted butter
2 eggs
1-1/4 cups all-purpose flour
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

Dutch Chicken Rivel Soup Recipe Cooking Tips

Preheat oven to 400F (205C). Wash hen and pat dry with paper towels. Roast on a rack 45
minutes or until skin is golden and crackled. Place in a 5- to 6-quart soup pot. Add onion,
salt, pepper, thyme, mace, parsley sprigs and water to cover. Bring to a boil. Reduce heat
and simmer, partially covered, 45 minutes to 1 hour or until meat is very tender. Remove
hen from pot. Remove and discard skin and bones. Pull meat into large shreds. Return
meat to pot. Discard parsley. Skim off fat. Simmer soup over low heat. Prepare Rivels.
Pick up a portion of Rivvel mixture at a time and pinch off pieces about the size of small
marbles; drop into soup. Simmer 3 minutes or until Rivvels rise to surface. Taste and
adjust seasonings, if necessary. To serve, sprinkle soup with minced parsley, bacon and
hard-cooked egg; drizzle with butter. Makes about 8 servings.
To prepare Rivvels: Beat eggs in a medium-sized bowl using a whisk or a fork. Blend in
flour, salt and pepper until mixture is moistened but still looks lumpy; do not overmix Dutch Chicken Rivel Soup Recipe.


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