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2 quarts water
2 Tbsp. chicken soup base (bouillon)
2 Tbsp. dried parsley
1/2 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped carrots
1 cup cooked, diced chicken
1/4 tsp. pepper
1 cup flour
1/2 tsp. salt
1 large eggDissolve soup baseddd

Directions:  Dissolve soup base in boiling water. Add remainder of soup ingredients. Boil 30 minutes until vegetables are tender. Meanwhile mix rivels; mix flour and salt in small bowl, make a well in center of flour, drop egg into well and stir with fork until small crumbs of dough are formed. Drop dough crumbs into rapidly boiling soup. Cook until dough is tender, about 15 minutes. Stir to prevent sticking.

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Submitted By: Teresa of Mertztown,Pa.
Email/Web Site:
Original Source of Recipe: Roberta Windhorst
Date Submitted: 9/15/1999 1:12:00 PM


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