Originally posted Nov 30, 2014. Updated as of Dec 4, 2018.
After reading the title of this post, are you wondering what the heck rivels are? Well, you’re not alone. They are simple little free-form dumplings made by combining flour, egg, and salt, then dropped into broth or soup. If you have heard of them, it might have been in the Pennsylvania Dutch classic, Chicken Corn Soup. They make a perfect substitute for noodles in any noodle soup (chicken noodle, turkey noodle, etc.), and they are hearty and warming and delicious!
My Grandma Miller used to make rivels for us all the time - dropped into plain old chicken broth, and they were amazing! One day when I asked her for the recipe, she said "You just take some flour, an egg, and some salt, and rivel 'em up!"
Perfect for soup season all winter long, and even better if you have leftover turkey to use up, please give rivels a try! It’s really hard not to love them and you might just become a rivel convert! Rivels > noodles, ya know what I mean?
You can add in whatever veggies you like; or none at all. You’re the boss in your own kitchen. In the past, I’ve made rivels with JUST broth, I’ve made them like chicken noodle soup (with carrots/celery/onions), with frozen veggies (green beans, carrots, corn, peas), and like this!
Turkey & Rivels Soup
2 tsp olive oil
1/2 of a large yellow onion, chopped
2 cups peeled and diced carrots (5-6 carrots)
12-14 cups of chicken or turkey broth (feel free to use water/chicken base to supplement)
black pepper to taste
2 cups flour
1/2 tsp salt
2-3 cups of roasted turkey or chicken, shredded
2-3 cups chopped kale (optional)
Heat a soup pot over medium-high heat. Add olive oil, onions, and carrots, cooking for 2-3 minutes.
Add broth and/or water and chicken base/bouillon. Bring to a low boil. Taste and adjust seasoning as needed.
TIP: The rivels thicken the soup quite a bit, so you can always keep a box of stock on hand to add more liquid later if needed.
Make the rivels! Add flour and salt to a medium bowl. Whisk eggs in a separate small bowl. Slowly add the eggs to the flour mixture while stirring with a fork. Continue to stir until small dumplings form.
TIP: If the mixture is too "floury," add a splash of water and mix with your hands. The rivels will be all different sizes - the small ones and bits of flour will thicken the soup, and the big ones are the best part of the soup.
Drop the rivels into the boiling broth by the handful, stirring the soup as you go. The rivels should cook for about 10-15 minutes.
TIP: Test to see if the rivels are done by fishing out the biggest one you can find and cutting it in half. If it still looks dry/floury on the inside, let them cook a little longer.
Stir in the turkey/chicken and kale (if using). Add salt and black pepper to taste.
If the soup seems too thick, feel free to add some additional broth or water.
Serve with crusty bread or crackers and ENJOY!