Turkey & Rivels Soup

What's a fat kid's worst nightmare?  Being sick on Thanksgiving!  And the day after.  And the day after.  This nightmare came true for me (and my husband) this holiday weekend, and it was dreadful.  I'm starting to feel a bit better and am craving the Thanksgiving leftovers that my mom and mother-in-law sent for us, but I know I should just stick to soup for now!

So I made some really good soup!  Leftover Thanksgiving turkey and rivels soup with rosemary.  You might be wondering, "what the hell are rivels?"  They are simple little free-form dumplings made by combining flour, egg, and salt, then dropped into broth or soup. 

My Grandma Miller used to make rivels for us all the time - dropped into chicken broth, and they were amazing!  They are of my favorite things she made and I always think of her when I make them.  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!"

I'm going to trust you not to judge me - this is cheater's soup.  Please cut this sick girl some slack - I used boxed broth and frozen veggies.  But I will admit that even if I wasn't sick, I may have done the same thing, because sometimes that's just how I roll.  And it made for some really easy and really tasty soup.  Rave reviews from the sick hubs.

If you're still trying to come up with ways to use your leftover turkey, give this soup a try.  You may become a rivels addict for life.

Turkey & Rivels Soup

Servings: 6-7  Size: 1.5 cup 

1/2 yellow onion, chopped
2 tsp olive oil
4 cups turkey broth
6 cups water
~1 Tbsp chicken base
1 sprig rosemary (or more to taste), removed from stem and finely chopped
black pepper to taste
2 cups flour
2 eggs
1/2 tsp salt
12 oz bag frozen mixed vegetables
2 cups leftover turkey, torn into pieces


Heat a soup pot over medium-high heat.  Add olive oil and onions, sauteing until the onions start to brown.  Add turkey broth, water, chicken base, and chopped rosemary.  I like to use Better than Bouillon brand chicken base for two reasons:  1) It has great flavor; 2) My mom has always used it.  Once the chicken base has dissolved and the the broth has heated, taste it.  At this point, if it's too salty, add more water.  If it needs flavor, add more chicken base.  The rivels do thicken the soup quite a bit, so if you prefer a more brothy soup, you can always add more broth/water.

Allow the broth to come to a boil while you prepare the rivels.  In a small bowl, combine the flour and salt.  Beat the eggs in a separate bowl, then slowly add to the flour mixture while stirring with a fork.  Continue to stir until small dumplings form.  If the mixture is too "floury," add a splash of water.  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 handful, and stirring as you go.

Bring the soup back up to a boil and add in the frozen veggies, turkey, and some black pepper to taste.  The rivels should cook for about 10 minutes.  You can 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.

Remove from heat and enjoy!


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