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.