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| A summertime soup. |
So, yea. Most bloggers are posting recipes using ingredients like watermelon and other spring-time summery treats. And i'm posting a soup recipe. It's in my Pennsylvania Dutch blood. I love soup. And this is a summer soup--PA style with a Paleo twist!
I present for you all a Paleo version of one of my Lancaster favorites--"chicken corn soup." When I lived in Lancaster, I used to buy chicken corn soup at the Lancaster Central Market, which is the "oldest continuously operating farmer's market" in the country. There is an authenticity about this place that is indescribable. The building is brick. The vendors have been there forever. It's a real deal farmers market that has stood the test of time. Back in my college days, I can remember dragging myself out of bed on Saturday mornings, hungover, to nurse myself back to health with chicken corn corn soup and whoopie pies. Mmmmm.
But now that I'm on the Paleo diet, corn is off limits. This recipe is a re-vamp of the traditional Pennsylvania Dutch soup recipe to make it Paleo-friendly. I replaced the corn with summer squash, so you get the same look and some of the same mouth-feel, you'd get from the corn. It worked out nicely!
The other part of the recipe that needed revamping is the rivels. Rivels are little dumplings used in Pennsylvania Dutch cooking. And they are so good. Rivels are to chicken corn soup as M&Ms are to trail mix--you want to eat them all first! But they are usually made with flour. So, instead, I made rivels using cashew four, tapioca flour, and coconut flour. I was pleasantly surprised that the coconut flour gave the rivels a little added sweetness--which makes up for taking corn out of the recipe!
Anyway, I think the recipe turned out fabulous! I hope you enjoy.
Paleo Pennsylvania Dutch Chicken "Corn" Soup
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- Put the chicken in the stockpot and add salt and enough water to cover the chicken (about 3-4 quarts).
- Add one onion, whole. Add 2 stalks of celery and whole carrot.
- Bring the water to a boil and then reduce to a simmer for about two hours.
- Soon after it boils, white foam will rise to the top. Skim it off.
- Once you've skimmed off most of the white foam, add the bay leaves, the nutmeg, and the chopped onion.
- When the chicken is cooked, remove it from the pot. Once the chicken has cooled, remove the skin and bones, and chop it into bite-sized pieces.
- Remove the whole onion, bay leaves, carrot and celery. Or strain if necessary.
- Then place the remaining broth in the refrigerator to cool. Once a fat layer develops on the top from cooling, take a spoon and remove it.
- Put the broth back on the stove. Add the summer squash and the chopped celery and bring it to a boil again.
- Now it's time to prepare the rivels. In a bowl, combine one egg, the cashew flour, tapioca flour, the coconut flour, the almond milk, and salt to taste. Mix with a fork. Add enough coconut flour to make the mixture dry enough to form the dough into balls.
- Take a spoon and form small rounded rivels about 1/2 tablespoon. Drop them into the boiling pot. I usually do this one spoonful at time. Once the rivels are all incorporated into the soup, add the chicken and let it cook for about more five more minutes.
- When you are ready to serve the soup, add salt and pepper to taste and add the chopped hard boiled eggs and you are all finished. Garnish with parsley if you like and enjoy!
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| The chicken cooking! |
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| Kitty "helping" take a photo! |
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