As written, this recipe is not so great. With a few MINOR tweaks and clarifications, it's easily a 4-5 star simple soup. The first change is in the directions; you need to start the broth boiling FIRST (and I'd recommend first sauteing as aromatic in your stock pot w/some EVOO or butter, onions, and carrots first, THEN adding the broth). Per prior reviews AND because I like a brothy soup, I doubled the chicken broth and can't imagine what this would be like it if I hadn't; there wouldn't be enough liquid to support the rivels and corn. I also chose to add some previously grilled and frozen shredded breasts since I had it handy and available. While the broth is coming to a boil, mix the rivel mixture. Per other reviews, I doubled the egg and that seemed to be just right. Be aware when you add the dough to make sure there are no clumps because they will remain clumps (as I learned the hard way). THANKS, Sue, for a great chilly afternoon lunch!
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As written, this recipe is not so great. With a few MINOR tweaks and clarifications, it's...