Dec 22, 2009

Ribley Soup

This soup is a family favorite that my mom has made since I was a child and her mother also used to make.  It is basically chicken soup with 'short-cut' homemade noodles.  I have no idea where the name came from - but we've always called it ribley soup (it is NOT chicken and dumplings!).  The recipe below is my adaptation of this recipe - since my mom and all of my Aunts each make this slightly differently.  It is a very comforting food for me - and I love making it, especially during the cold winter months.  Enjoy!

  • 2 yellow onions, diced
  • 4 carrots, peeled and sliced in rounds
  • 6 stalks of celery, split in half and sliced
  • 2 tbsp. olive oil
  • 8 - 10 cups of chicken broth (homemade or low-sodium canned broth)
  • 2 bone-in chicken breasts - cooked and shredded/diced in cubes
  • 5 eggs
  • 2 tbsp. water
  • 2 cups all-purpose flour
  • 1 tsp. white pepper
  • 1 tsp. salt

1. Heat oil in a dutch oven over medium heat until shimmering.  Saute onions until softened - about 5 minutes.  Add in carrots and celery - continue to saute for about 5 minutes until they begin to soften.  
2.  Add chicken broth and bring to a boil over medium-high heat.

3.  Add cooked chicken and stir.  Reduce heat to a simmer.  
4.  Meanwhile, using a whisk mix eggs and water until frothy.  Add in flour, pepper and salt and stir.  The mixture will be lumpy.  
5.  Using a teaspoon, drop heaping teaspoons of the egg/flour mixture into the boiling soup.   
6.  Once all of the noodles have been added - continue to cook for about 5 - 10 minutes.  The ribley noodles will expand and float to the top.   They should be cooked through and somewhat firm when they are done.


Christine's Cuisine


  1. I bet it is so much fun watching the noodles come to the top :)

  2. This looks delicious! I love making soup!!!!

  3. This recipe makes our "family soup" so much easier to make and enjoy. I boil a whole chicken then let it cool overnite in the frige in the cooking water. Next day take off as much of the fat as you can from the top of the water and debone the chicken. Empty the original pot that I boiled the chicken in so I could get rid of the stuff stuck on it from the boiled chicken and then wash it good and return the stock and deboned chicken to the pot and add all the vegetables and "ribleys" as in Christine's recipe with the addition of garlic,(because just about everything I make has to have garlic)boil until everything is cooked. Makes me tired just thinking about it! this is great soup in the winter.

  4. Mom - you are too cute :) I was told to just use chicken breast by Aunt Carol.

  5. Thanks Christine....another recipe that I always struggled w/ since mom never had a real recipe to use.