Weather forecast is telling me that...

[K Frame]

it's a chicken corn soup weekend.

Take that, impending winter.

[Larry Ashcraft]

15 bean soup here.  The furnace went out in our trailer last Sunday and our repair guy is hunting elk, so we're using a 1500W milk house heater meanwhile.  A big pot of soup on the stove makes it a lot nicer in here, although it fogs up all the windows.

[K Frame]

So... powering the furnace with farts?

[Larry Ashcraft]

So... powering the furnace with farts?

Plenty of gas here, just no fire.

Your chicken corn soup, do you use cheese and Fritos on top?  Good stuff.

[grampster]

I just had a nice platter of fresh Lake Michigan perch.  I feel sorry for you 2nd class citizens who don't live in Michigan.

[K Frame]

Cheese and Fritos?

OMG that sounds horrible...

Sent from my SCH-I545 using Tapatalk

[zxcvbob]

Cheese and Fritos?

OMG that sounds horrible...

You know you wanna try it now. 

[Larry Ashcraft]

Cheese and Fritos?

OMG that sounds horrible...

And I don't even like Fritos, but this chicken soup is great!  I'll try to find the recipe.

[K Frame]

You know you wanna try it now. 

No, no I don't. I want to throw up.

THIS is chicken corn soup the way it should be. The way it can only be.

https://gatherforbread.com/chicken-corn-soup-with-rivels/

You have to scroll halfway down the page for the recipe.

This has been a staple of Pennsylvania Dutch culture for 200 or more years.

Chicken corn, and ham and bean, soups are quintessential Pennsylvania Dutch food. They're the backbone of church and fire hall social dinners and fund raisers. They're perfect food for the soul for cold weather with a thick slice of crusty bread.

They don't need Fritos, Cheetos, or Doritos.

They don't need cheese.

They only need to be made the right way.

[K Frame]

One of the standard additions to chicken corn soup are rivels, basically an egg and flour dumping/noodle that's boiled in the soup.

I decided to do a little something different this time, and used the gnocchi recipe from the box potato thread (http://skillet.lifehacker.com/instant-potatoes-are-the-key-to-quick-delicious-gnocch-1797566583).

I made a half batch, and instead of making them traditional gnocchi shape, I rolled each one into a small ball about the size of a large marble and let them boil in the soup for about 20 minutes.

Turned out GREAT! Very similar to rivels in texture, but with that nice potato flavor.

I'm thinking next time I try them I might drop them into beef stew, but may add just a bit of baking powder to them to get them to puff a bit.