Chicken Corn Chowder with Rivels

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chicken, chicken and rivel soup, chicken corn chowder, chicken corn soup, chicken soup, chicken soup with dumplings, corn, dinner, dumplings, food, parsley, potatoes, rivels, soup, sweet corn

I’m Back In The Kitchen
It’s been a while since I’ve been able to cook. With a few weeks of late night packing and now unpacking, I haven’t been in the kitchen much. That is mentally draining on me, since I enjoy preparing food so much. Last weekend I finally got the kitchen unpacked, and got a few frozen things to make quickly. It’s just not the same, but it was better than eating out every night. This weekend was the first I’ve been able to actually go grocery shopping and get fresh ingredients. Despite that I’m feeling very sick today, cooking makes me feel more human. Mix in the cold temperatures (it was sleeting yesterday), my choice was obvious. I made something quick and comforting to eat tonight, chicken corn chowder.

I often see chicken corn soup that looks exactly what I expect chicken noodle to look like.  There are similarities, but the differences should be more complex. So I prefer my chicken corn soup graduated to a chowder, and my chowder with rivals.

Chicken Corn Chowder with Rivels

Ingredients:
whole chicken, water to cover, 3 bay leaves, 1 c. chardonnay, 1/2 shallot minced, 1 handful fresh chopped parsley, 4 c. fresh corn kernels, 4 small red potatoes, 1 pint heavy cream, fresh ground sea salt, fresh cracked black pepper, double batch of rivels.

Directions:
Place chicken, bay leaves and chardonnay in stock pot and boil until done. Remove from heat and allow chicken to cool. Discard bay leaves, bones, skin, fat and cartilage. Cut potatoes into small cubes and add to stock pot. Turn heat on and bring to a boil. Once potatoes are soft add minced shallots, chopped parsley, corn, salt and pepper, allow to simmer. Turn heat to low and drop in rivels, simmering 5 minutes. Mix in heavy cream and simmer two minutes. Remove from heat, serve hot.

*The corn was picked from my neighbor’s garden this summer, I had a few extra ears to cut down and freeze the kernels. Using fresh corn instead of canned or store frozen make a magnitude of difference.

*Get the recipe and directions for my rivels in this post.

What was for dinner at your house tonight?

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Homemade Chicken Noodle Soup

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chicken noodle soup, chicken soup, egg noodles

For many people, chicken noodle soup is a comfort food, whether to warm up the fall/winter or get rid of a cold. Every time I make chicken noodle soup I picture my friend’s curly blonde haired niece rapping “Chicken noodle soup, Chicken noodle soup, Chicken noodle soup, Wit a soda on the side.”  So today was no exception as I was whipping up a batch of good ol’ Jewish Penicillin…

Directions for my tasty homemade chicken noodle soup:

1) One day before eating, place a whole chicken in a large soup, fill with enough water to cover, and throw in several bay leaves. Boil until chicken starts to pull off bones. Allow to cool for a while and then place in the refrigerator overnight.

2) The next day, remove pot from refrigerator and discard any fat from the top of the pot. Slowly heat until warm, not hot. Remove chicken and separate meat then return to the pot, discarding any fat, skin, cartilage, bones and the bay leaves.

3) Add chopped parsley, thyme, chopped onions, turmeric, fresh ground sea salt, and fresh cracked black pepper to the broth and bring to a boil. Add these ingredients to taste.

4) Add chopped carrots, celery and baby corn (or regular) and allow to simmer.

5) Meanwhile, beat together three eggs and 1 Tbsp. water. Add eggs to 3 c. flour and a pinch of salt. Roll out dough to about 1/4″ thick and cut into strips (I remind Hubster that he’s so much better at getting the dough thinner, this is my subtle way of convincing him to buy mye a pasta press). I love a lot of homemade egg noodles in my soup, so I make extra.

6) Add noodles to the boiling soup only minutes before serving and then enjoy!

* I don’t add a lot of salt and pepper, so I make sure I add a little to Hubster’s bowl before serving him

*I cut my carrots either one of two ways: 1) with my ripple cutter, 2) make thin slices down the carrot before slicing it across, this makes them into little flowers.

*Corn I either use kernels or chunks of baby corn.

*Serve soup with a buttered sourdough roll.

*It is important if you’re making a large batch, to not store this with the homemade noodles, they’ll thicken it into a chowder. It’s best to make a fresh batch of noodles when reheating the soup.

Chicken noodle soup, Chicken noodle soup, Chicken noodle soup, Wit a soda on the side. I may have got the song stuck in my sister’s head as well…