How to Make Perfect Rivels for Chicken Corn Soup: A Pennsylvania Dutch Classic

Chicken Corn Soup with Rivels

Hey there soup lovers! I’m Melissa from My Homemade Roots, and today I’m sharing one of my absolute favorite comfort food recipes – how to make rivels for chicken corn soup. If you’ve never heard of rivels before, you’re in for a treat! These tiny rustic dumplings transform an ordinary chicken soup into something truly special.

When the weather turns chilly or I’m feeling under the weather, nothing soothes my soul like a steaming bowl of Pennsylvania Dutch Chicken Corn Soup with Rivels. The combination of tender chicken, sweet corn, and those little homemade dumplings swimming in rich broth is pure comfort in a bowl.

What Are Rivels Anyway?

Rivels (sometimes spelled “rivlets”) are small, rustic dumplings similar to German spaetzle but even simpler to make. They’re a staple in Pennsylvania Dutch cooking, and they add amazing texture to soups. What I love most about rivels is how ridiculously easy they are to prepare – just flour, eggs, and a pinch of salt!

These humble dumplings have been gracing soup pots for generations, especially in Pennsylvania Dutch country. Unlike more complicated dumplings or noodles, rivels require no rolling, cutting, or special equipment – just your fingers to crumble the dough into tiny pieces.

Basic Rivel Recipe (The Simple Version)

Let’s start with the most basic rivel recipe. This is perfect for beginners and honestly, sometimes the simplest approach yields the best results!

Ingredients

• 1 egg
• 3/4 to 1 cup all-purpose flour
• Pinch of salt

Instructions:

1. In a medium bowl, beat the egg well with a fork
2. Stir in the flour and salt, starting with 3/4 cup and adding more if needed
3. Continue mixing until you have a thick, crumbly dough
4. Rub the dough between your fingers to create small pebbles or crumbs (pea-sized or smaller)
5. Drop these little dough pieces into boiling soup and cook for about 15 minutes until tender

That’s it! Seriously, it’s that simple. The dough should be dry enough to crumble but still hold together when you squeeze it.

Grandma’s Larger Batch Rivel Recipe

If you’re making a big pot of soup to feed a crowd (or just love lots of rivels), here’s a larger batch recipe based on a traditional grandma’s method:

Ingredients

• 2 cups all-purpose flour
• 2 large eggs
• 1/4 teaspoon salt
• 10 cups chicken broth (for cooking)

Instructions:

1. Bring your broth to a boil while making the rivels
2. Put flour and salt in a bowl
3. In a separate bowl, scramble eggs with a fork
4. Add eggs to the flour mixture and stir with a fork until crumbly
5. Drop by small handfuls into the boiling broth
6. Boil for 15 minutes until cooked through

Different Techniques for Making Rivels

Over the years, I’ve discovered there are several techniques for making and adding rivels to your soup. Here are some options:

The Rubbing Method

This is the traditional method I described above – rubbing the dough between your fingers to create small crumbs. This gives you rivels of varying sizes, which adds nice texture to the soup.

The Fork Method

Some folks prefer using two forks to pull apart the dough into small pieces. This can create slightly more uniform rivels if that’s what you prefer.

The Pinching Method

You can also pinch off small bits of dough between your thumb and forefinger. This tends to make slightly larger rivels, which some people prefer.

The Sifting Method

For tiny, more uniform rivels, you can push the dough through a colander or coarse sieve directly into the boiling broth.

Tips for Perfect Rivels Every Time

After making countless pots of chicken corn soup with rivels, I’ve picked up some tricks:

1. Don’t overwork the dough – Mix just until combined for tender rivels
2. Adjust flour as needed – The exact amount may vary depending on egg size and humidity
3. Keep ’em small – Rivels should generally be pea-sized or smaller (they expand when cooking)
4. Cook thoroughly – Rivels need about 15 minutes to cook completely
5. Let them fall naturally – Don’t compact the dough as you drop it into the soup
6. Stir gently – Give the soup a gentle stir after adding rivels to prevent sticking

The Complete Chicken Corn Soup with Rivels Recipe

Now that you’ve mastered rivels, let’s put it all together in a complete soup recipe:

Ingredients:

For the Chicken and Broth:

• 1 whole chicken (about 4-5 pounds)
• 3 quarts water
• Salt to taste
• 1-2 bay leaves

For the Rivels:

• 1 egg
• 3/4-1 cup flour
• Pinch of salt

For the Soup:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 red bell pepper, diced
• 3 quarts reserved chicken broth
• 1-2 tablespoons chicken base (optional but boosts flavor)
• 1 teaspoon poultry seasoning
• Reserved chicken meat, cubed (about 3-4 cups)
• 2 1/2 cups corn kernels (fresh, frozen, or canned)
• Salt and black pepper to taste
• Fresh or dried parsley (optional garnish)

Instructions:

1. Prepare chicken and broth:

   • Place chicken in a large stockpot and cover with water
   • Add salt and bay leaves, bring to a boil, then reduce to a simmer
   • Cover and cook for 1½-2 hours until chicken is falling-apart tender
   • Remove chicken, let cool, then remove meat from bones
   • Strain broth and set aside

2. Prepare rivels:

   • Beat egg in a medium bowl
   • Stir in flour and salt until you have a crumbly dough
   • Rub between fingers to create small pebbles of dough
   • Set aside while preparing the soup

3. Make the soup:

   • Heat olive oil in a Dutch oven over medium-low heat
   • Add onions, celery, garlic, carrots, and bell pepper with a pinch of salt
   • Cook 6-7 minutes until vegetables start to soften
   • Add reserved broth, chicken base, poultry seasoning, chicken meat, and corn
   • Bring to a boil

4. Add rivels and finish:

   • Sprinkle the rivels slowly into the boiling soup, stirring gently
   • Reduce heat to low, cover, and simmer about 15 minutes
   • Season with salt and pepper to taste
   • Garnish with parsley if desired

Shortcuts and Variations

Look, we all have busy days! Here are some shortcuts and variations:

Quick Version

• Use rotisserie chicken and store-bought broth
• Still make the rivels from scratch (they’re worth it!)
• Ready in about 30 minutes

Alternative Rivels

Some families make rivels with just flour and water, while others insist on using milk instead of eggs. Feel free to experiment!

Beyond Chicken Corn Soup

Rivels are versatile! Try them in:

• Beef or ham broth
• Potato soup (amazing!)
• Bean soups
• Even milk with brown sugar as a simple dessert (yes, really!)

What People Are Saying

One reader named Ruth mentioned that she doesn’t care for rivels and prefers adding 3 boiled eggs to her chicken corn soup instead. That’s totally fine – recipes are meant to be personalized!

Another reader, Verdean, shared that in her family, they like rivels of different sizes and even add them to potato soup with sour cream.

Sam C. mentioned that you can even boil rivels in plain water, then fry them in butter until golden brown – at which point they become “kniffles.”

Final Thoughts

Rivels are one of those humble food traditions that deserve more recognition. They’re economical, simple to make, and transform an ordinary soup into something special. While they’re particularly associated with Pennsylvania Dutch cooking, similar dumpling techniques appear in many cultures worldwide.

I hope you’ll try making rivels for your next pot of chicken corn soup! There’s something incredibly satisfying about these little dumplings swimming in broth alongside tender chicken and sweet corn kernels. It’s the kind of meal that warms you from the inside out.

Do you have your own rivel-making technique or family recipe? I’d love to hear about it in the comments below!

Happy cooking!
Melissa

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This post was originally published in July 2024 and has been updated with new information and tips.