Of course! The “Amish Snow Day Soup” is a beloved, hearty, and comforting recipe that’s perfect for using pantry staples to create a nourishing meal on a cold day. It’s known for its creamy, brothy base, tender vegetables, and the delightful addition of homemade “rivels” (a simple egg-based dumpling).
Here is a classic recipe for this cozy soup.
Amish Snow Day Soup
This soup is famously simple, economical, and incredibly satisfying. The “rivels” are what make it truly special.
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 6
Ingredients
For the Soup Base:
· 8 cups (64 oz / 2 quarts) chicken broth (or vegetable broth)
· 2 cups diced potatoes (about 2 medium potatoes, Yukon Gold or Russet)
· 1 cup diced carrots
· 1 cup diced celery
· 1 cup frozen or canned corn, drained
· 1 cup frozen peas
· 1 small onion, finely diced
· 2 cups cooked chicken, shredded or diced (optional, but traditional. Use a rotisserie chicken for ease)
· 1 teaspoon dried parsley
· ½ teaspoon dried thyme
· 1 bay leaf (optional)
· Salt and freshly ground black pepper to taste
For the Rivel Dumplings:
· 1 cup all-purpose flour
· 1 large egg
· ½ teaspoon salt
For the Cream Finish (Optional but Recommended):
· 1 cup whole milk, half-and-half, or heavy cream
· 2 tablespoons all-purpose flour (if using milk, to prevent curdling)
Instructions
- Start the Soup Base: In a large soup pot or Dutch oven, combine the chicken broth, diced potatoes, carrots, celery, and onion. Add the dried parsley, thyme, and bay leaf (if using). Bring to a boil over medium-high heat.
- Simmer Vegetables: Once boiling, reduce the heat to a steady simmer. Cover and cook for 15-20 minutes, or until the potatoes and carrots are fork-tender.
- Make the Rivel Dough: While the vegetables are cooking, make the rivels. In a small bowl, combine 1 cup of flour and ½ teaspoon of salt. Add the egg and mix with a fork or your fingers until the mixture becomes crumbly and looks like small peas or coarse sand. Don’t overmix; the texture should be pebbly.
- Cook the Rivels: Once the vegetables are tender, stir in the cooked chicken, corn, and peas. Bring the soup back to a gentle boil. Holding the bowl of rivel dough over the pot, slowly sprinkle the crumbles into the boiling soup while stirring gently with a fork or spoon to prevent them from clumping together.
- Thicken the Soup: Let the soup cook for another 5-7 minutes, stirring occasionally. The rivels will float to the top and cook through, and the soup will thicken slightly from the flour in the dumplings.
- Create the Creamy Finish: In a separate small bowl or measuring cup, whisk the milk (or cream) with the 2 tablespoons of flour until very smooth. This is called a “slurry.” Slowly pour this mixture into the simmering soup, stirring constantly.
- Final Simmer: Continue to cook and stir for another 3-5 minutes, until the soup has thickened to your desired consistency. Do not let it boil vigorously after adding the dairy.
- Season and Serve: Remove the pot from the heat. Remove the bay leaf. Taste the soup and season generously with salt and black pepper. The soup will taste a bit bland until it’s properly salted.
Success Tips & Variations
· The Key to Good Rivels: The crumbly texture is essential. If the dough becomes a single ball, you’ve added too much liquid. Just crumble it apart with your fingers as you drop it in.
· Keep it Simple: The beauty of this soup is its flexibility. Don’t have peas? Use green beans. No corn? That’s okay. Use what you have.
· For a Richer Soup: Use heavy cream or half-and-half instead of milk for a decadent, creamy texture.
· Making it Ahead: You can prepare the soup base (through step 2) ahead of time. The rivels are best made and added just before serving, as they can continue to absorb liquid and become mushy if left sitting in the soup for too long.
· Vegetarian Version: Simply use vegetable broth and omit the chicken. You can add a can of drained and rinsed white beans for extra protein.
Serve this humble, heartwarming soup with a slice of crusty bread or homemade rolls for the ultimate comfort meal on a snowy day. Enjoy