Rivels, those delightful little dumplings that add a hearty texture to chicken corn soup, are surprisingly easy to make. This guide will walk you through the process, answering common questions along the way. Whether you're a seasoned chef or a kitchen novice, you'll be making perfect rivels in no time.
What are Rivels?
Rivels are small, irregularly shaped dumplings, traditionally made with flour and water, that are added to soups and stews. Their simple composition allows the flavors of the soup to shine through while providing a delightful chewy texture that complements the other ingredients. They are especially beloved in chicken corn soup, where their delicate flavor doesn't compete with the sweetness of the corn and the savory richness of the chicken broth.
Ingredients for Making Rivels
The beauty of rivels lies in their simplicity. You'll only need a few basic ingredients:
- All-purpose flour: This provides the structure for the dumplings.
- Water: This binds the flour together. You might need slightly more or less depending on the flour's absorption.
- Salt (optional): A pinch of salt enhances the flavor.
Step-by-Step Instructions for Making Rivels
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Combine Flour and Salt: In a medium bowl, whisk together 1 cup of all-purpose flour and a pinch of salt (if using).
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Add Water Gradually: Slowly add ¼ cup of cold water to the flour mixture, mixing with a fork until a shaggy dough forms. Add more water, a tablespoon at a time, until the dough comes together but is still slightly sticky. Don't overmix; a few lumps are okay.
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Form the Rivels: Lightly flour a clean surface. Turn the dough out onto the surface and gently knead it for about 30 seconds, just to bring it together. Don't knead it extensively; you want it to remain slightly shaggy. Using a knife or your fingers, roughly chop the dough into small, irregular pieces, about ½ inch in size. These are your rivels! Don't worry about making them uniform; their rustic look is part of their charm.
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Add to Soup: Gently drop the rivels into your simmering chicken corn soup. Avoid dropping them all in at once, to prevent clumping. Stir gently to distribute them evenly.
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Cook Until Done: Simmer the soup for about 10-15 minutes, or until the rivels are cooked through and have puffed up slightly. They should be tender but still slightly chewy.
How Long to Cook Rivels in Chicken Corn Soup?
The cooking time for rivels depends on their size and the heat of your soup. Generally, 10-15 minutes of gentle simmering is sufficient. Overcooking can make them mushy, so it’s best to err on the side of caution.
Can I Make Rivels Ahead of Time?
While you can technically make the rivels ahead of time and store them in the refrigerator for a day or two, it's generally recommended to add them directly to the soup just before serving. This will prevent them from becoming too soft or sticky.
What are the Best Flour Types to Use for Rivels?
All-purpose flour is the most common and readily available choice for making rivels. However, you can experiment with other types of flour, such as whole wheat flour or a blend of flours, to add a different flavor or texture. Keep in mind that different flours have different absorption rates, so you might need to adjust the amount of water accordingly.
What Other Soups Can I Use Rivels In?
Rivels are incredibly versatile and can be added to a wide variety of soups and stews, not just chicken corn soup. Consider adding them to vegetable soup, beef stew, or even a hearty minestrone. The possibilities are endless!
This comprehensive guide should help you create delicious, homemade rivels for your next batch of chicken corn soup. Enjoy!
