Country Classic Chicken Rivel Soup is one of those favorite Sunday family comforting meals that we must have to satisfy our belly cravings. As said, it’s definitely comforting and it hits the spot because it tastes like it came right out of Grandma’s recipe book.
This Country Classic Chicken Rivel Soup is the perfect solution to cold winter days and nights to warm those chilly bones up! Rivels are basically like dumplings that you drop into soup and are common in Pennsylvania Dutch / Amish cooking.
My husband makes this all the time and it’s always requested by our daughter, pretty much weekly. We promise you’ll love it too.
We use the crockpot method for the chicken by using thighs to get it then all nice and tender and then we finish it up by making it on the stovetop. Nothing too fancy, but the broth is rich and tasty because of the chicken thigh meat.
If you have an instapot, I’m sure you can speed up the process if you need to, if you wish instead of the crockpot method. I don’t have one yet, but if you’re familiar with the process, then by all means, go for it!
We usually do our crockpot process on Saturday and then finish it up on Sunday on the stovetop to get cozy chicken and rivel perfection.
More comforting dishes
Country Classic Chicken Rivel Soup
- 6 chicken thighs or chicken breasts
- 1 48 oz chicken broth
- 1 32 oz chicken broth
- 2 tablespoons chicken bouillon
- 1/2 teaspoon pepper
- 1 tablespoon parsley
- 2 cups flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 egg
- 1 1/2 cups warm water or milk of choice
- Crockpot Ingredients:
- Place chicken, broth, bouillon, pepper and parsley in crockpot and cook 6 hours or overnight, until chicken is tender and can be shredded.
- Using tongs, take chicken out of broth and shred using a fork in a bowl and transfer broth and shredded chicken into a large saucepan and simmer until ready to bring to a boil. Make the dumplings.
- In a large bowl, whisk together the flour, salt and baking powder and make a well in the center of the flour mixture. Add the egg and a little of the warm water and start stirring with a fork and continue adding the water until your mixture is a like a sticky noodle batter. Add more flour or less water to get your rivel consistency.
- Bring broth to boil, then drop dough by teaspoonfuls into the boiling soup, stirring constantly, then turn heat down so it's still bubbling but not boiling. Cook for 10-15 minutes or until rivels are cooked through.
- 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