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!

Ingredients

• 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

Directions

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.

Enjoy!   

Christine's Cuisine

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