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+ servings

Country Classic Chicken Rivel Soup

Kim Lange
This Country Classic Chicken Rivel Soup is the perfect solution to cold winter days and nights to warm those chilly bones up!
5 from 1 vote
Course Main Dishes. Soup
Cuisine American, Amish
Servings 8 Servings


Crockpot Ingredients:

  • 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.
  • Rivels:
  • 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
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