This is a family favorite that was inspired by something my Mother In Law used to make. Sadly, I never got the chance to have her show me how she made hers so I had to go off of what I knew from eating it and come up with my own version. It is a very simple cream based soup that takes very little time and is easily modified.
2 – 48oz Boxes of Chicken Broth
1 – Quart Heavy Cream or Half and Half
4 – Medium Potatoes, Diced
1 – 12oz Bag Kluski Noodles
1 – Egg
1 – C. Flour
Dash of Salt
Add chicken broth and potatoes to a large stock pot. Bring to a boil.
While that gets going, make up the rivels (egg dumplings). In a small bowl, beat egg with salt. Slowly add flour into egg, stirring only until just starts to ball up. Gradually add more flour while pulling apart balls (using two forks to sort of cut these apart works best). As these start to form, lightly toss around in extra flour. The goal is to get just enough flour to start to form and hold together but not getting to a firm dough. These are always soft and will be sticky if you break the outer flour edge. You want to keep these around nickle size.
Once broth starts to boil, slowly drop in rivels. Cook until potatoes just start to soften. Add noodles and cook as long as package specifies (usually 7 or 8 minutes). Once noodles, potatoes and rivels are done, add cream. Only heat until hot, do not boil.
Total Time: 45 – 60 Minutes
Rivels are basically an egg dumpling. I’ve done this with a firmer, almost egg noodle consistency type of rivel and it just isn’t nearly as good. I’ve also tried to make these thin enough to almost pour into the water and they broke apart into itty bitty pieces. I could have sworn that my MIL told me that is how she did hers, but consistency wise, doing the very light flour/almost sticky version works best and gets me the closest to the way she used to make this. I’d say about 1/3 of the flour for these is mostly there to coat the rivels and keep them from sticking to each other while you are waiting to drop in the broth. If they are too big, it is easy enough to just pull the bigger pieces apart before you drop them in.
When my MIL made this, she would use her homemade egg noodles. I’ve never seen anyone make such small, thin homemade noodles as she was able to make and this is best with those smaller noodles. The closest I’ve come are Kluski noodles. I’ve tried a couple of other kinds and they work, but since my goal with this was always to try and get closer to what my MIL made, those are the ones I choose to use.
I have tried several combinations with cream, half and half and milk. All work and are good, it just comes down to personal preference and how rich you want your flavor or if fat and calories are a concern. I wouldn’t use just milk as I think you would lose too much flavor. Since this has the chicken broth, you already have a good, rich broth so there is more wiggle room to play.
I didn’t add a note for how much this makes because I’ve never really measured it. My family of 5 (2 of which are teenage boys) devours this and only ever leaves enough for a couple of bowls for left overs. It mostly fills a large stock pot. It would be really easy to scale this down as needed. The ratio between the cream and chicken broth is pretty flexible so you don’t have to be exact.