Chicken Rivel Soup

By mpmcgonagle

Ingredients

• 4 boneless skinless chicken breasts
• 1 cup flour
• 1/4 tsp salt
• 1 egg beaten

Details

Preparation time 10mins
Cooking time 60mins

Preparation

Step 1

Place 4 boneless chicken breast in a large pot. Bring to a boil. Watch that it doesn’t overflow. Using spoon, remove fat that comes to top and throw away. After boiling turn down heat to simmer and cook chicken for about an hour or until tender. Take chicken out and let cool.

Strain broth to remove all sediments into another large pan and bring back to a boil. (If you don’t have two large pots put in a bowl temporarily and then back into 1st pot.) Add a pinch of yellow food coloring to broth to make it look richer.

Beat egg with fork. Add salt and flour and mix until this mixture is crumbly.

Break up chicken and put into boiling chicken broth. Take small portions of mixture, rub through hands into boiling chicken broth. It should look like cooked rice. Stir frequently as you add mixture so that it doesn’t stick to bottom of pot. Turn down heat to low setting and cook for about 10 minutes, stirring frequently.

If soup is getting too thick don’t add all of mixture as when it cools, it does thicken.