Rivvels For Soup Food

CHICKEN CORN SOUP WITH RIVELS

Chicken Corn Soup with Rivels image

Traditional chicken soup is rich with a dumplinglike soup stretcher called rivels. This healthy recipe is brimming with chicken, vegetables and herbs. You won't be able to resist it. -Elissa Armbruster, Medford, New Jersey

Provided by Taste of Home

Categories Dinner Lunch

Time 25m

Yield 7 servings.

Number Of Ingredients 13

Ingredients

1 cup chopped carrots
1 celery rib, chopped
1 medium onion, chopped
2 teaspoons canola oil
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 cups fresh or frozen corn
2 cups cubed cooked chicken breast
1/2 teaspoon minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon dried tarragon
1/4 teaspoon pepper
3/4 cup all-purpose flour
1 large egg, beaten

Steps:

In a large saucepan, saute the carrots, celery and onion in oil until tender. Add the broth, corn, chicken, parsley, salt, tarragon and pepper. Bring to a boil., Meanwhile, for rivels, place the flour in a bowl; mix in egg with a fork just until blended. Drop dough by teaspoonfuls into boiling soup, stirring constantly. Cook and stir for 1-2 minutes or until rivels are cooked through.

Nutrition Facts : Calories 191 calories, Fat 4g fat (1g saturated fat), Cholesterol 57mg cholesterol, Sodium 482mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges

RIVELS

RIVELS image

When I was growing up, my friends mother put these in her homemade soups.

Provided by Roda Laser

Categories Other Soups

Number Of Ingredients 3

Ingredients

1 c flour
1 egg
1/2 c milk

Steps:

1. Mix together flour and egg. Add milk and mix by cutting with 2 forks until crumbs are the size of peas.
2. Drop into boiling broth and stir to prevent rivels from sticking together.
3. NOTE: Great to add to soups. Causes thin soups to thicken.

BAKED POTATO SOUP WITH RIVELS

Baked Potato Soup with Rivels image

This soup is my families favorite. Very thick and creamy. My dad used to make this for me when I was a child and now I make it for my children. It is perfect for a cold fall day! Store leftovers in a covered container. This soup gets better and better as it sits.

Provided by Chel_C

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes

Time 1h20m

Yield 8

Number Of Ingredients 18

Ingredients

4 slices bacon, cut into 1/4-inch pieces
4 russet potatoes, peeled and cubed
½ (15.25 ounce) can yellow corn, drained
2 stalks celery, chopped
1 small onion, diced
1 carrot, chopped
4 cloves garlic, minced
1 ½ cups chicken broth
3 tablespoons butter
3 tablespoons all-purpose flour
2 ½ cups milk
2 eggs
1 cup all-purpose flour
1 cup shredded Cheddar cheese
1 cup shredded Swiss cheese
1 tablespoon finely minced fresh parsley
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

Heat a skillet over medium heat. Add bacon and fry until crisp, 3 to 5 minutes. Pour bacon and grease into a large pot. Add potatoes, corn, celery, onion, carrot, and garlic. Pour in chicken broth and bring to a boil. Reduce heat, cover, and simmer until vegetables are tender, about 15 minutes.
Melt butter in a saucepan over medium heat. Add 3 tablespoons flour and whisk until smooth. Pour in milk, bring to a boil, reduce heat, and simmer until soup is thickened, about 2 minutes.
Beat eggs in a bowl. Add 1 cup flour and stir with a fork until rivel dough is completely moistened.
Mash the soup vegetables lightly in the pot. Add milk mixture. Stir to combine.
Drop teaspoon-sized chunks of rivel dough into the soup a few at a time, stirring as you go to prevent them from sticking together. Cook over low heat until rivels are solid, about 15 minutes. Stir in Cheddar cheese, Swiss cheese, parsley, salt, and pepper.

Nutrition Facts : Calories 572.3 calories, Carbohydrate 53.2 g, Cholesterol 130 mg, Fat 28.2 g, Fiber 3.4 g, Protein 27.8 g, SaturatedFat 16.7 g, Sodium 857.9 mg, Sugar 7.1 g

RIVEL SOUP

Rivel Soup image

For years, I'd been trying to figure out how my grandmother made her rivel soup. Then I discovered that it wasn't just something she came up with, but a prized heirloom recipe. Many families have their own special version. -Kathy Kegley, Rural Retreat, Virginia

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 5

Ingredients

1 cup all-purpose flour
1/2 teaspoon salt
1 large egg
4 cups 2% milk
Minced fresh parsley and coarsely ground pepper

Steps:

In a small bowl, combine flour and salt. Cut in egg with a fork until crumbly., In a large saucepan, heat milk over medium heat until bubbles form around sides of pan. Gradually add flour mixture; bring to a gentle boil, stirring constantly. Cook and stir for 1-2 minutes or until rivels are cooked through. Sprinkle servings with parsley and pepper.

Nutrition Facts : Calories 169 calories, Fat 4g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 290mg sodium, Carbohydrate 24g carbohydrate (8g sugars, Fiber 1g fiber), Protein 9g protein.

GRANDMA'S RIVELS

Grandma's Rivels image

This will forever be a soup that makes me think of my grandma. Rivels are kind of simple little dumplings dropped into any flavor of broth. When I asked my grandma how to make it, she said, "take some eggs and some flour, a little salt, and rivel 'em up!" We often ate this soup with bbq grilled chicken during the summer. (When I was younger we always had chicken rivels, but recently I made a stock with the ham bone from christmas, added some ham soup base, and diced up some leftover ham to add in. This also produced great results!)

Provided by MariaMiller

Categories Low Cholesterol

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 4

Ingredients

2 cups all-purpose flour
2 large eggs
1/4 teaspoon salt
10 cups chicken broth

Steps:

Bring broth to a boil while you make the rivels.
To make rivels:
Put flour and salt in a bowl.
In a separate bowl, scramble eggs with a fork.
Add eggs to flour/salt mixture and "rivel 'em up" (just stir around with a fork until mixture becomes crumbly).
Drop by small handfuls into boiling broth.
Boil for 15 minutes and enjoy!
**If the broth isn't flavorful enough, add some chicken soup base.
**You can pinch some of the dough together to get bigger "rivels".
**You can also add cooked chicken to the soup.
**Also works well with ham or beef broth.

Nutrition Facts : Calories 240.2, Fat 4.3, SaturatedFat 1.2, Cholesterol 70.5, Sodium 1393.1, Carbohydrate 33.4, Fiber 1.1, Sugar 1.4, Protein 14.5

RIVVELS FOR SOUP

Rivvels for Soup image

Rivvels are small flour dumplings. Add this simple noodle alternative to chicken or beef stock (or any soup) to add delicious substance to your soup.

Provided by savoryspice

Categories Healthy

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

1 cup flour
salt
1 egg
milk
chicken stock or beef stock

Steps:

Put the flour in the mixing bowl and add a couple shakes of salt. Cut in the egg. Cut in milk a tablespoon at a time until the mixture is crumbly. Use your hands to crumble little pieces of dough into your boiling stock. Should be pea-sized or slightly larger. Simmer for 10-15 minutes.

Nutrition Facts : Calories 132.1, Fat 1.6, SaturatedFat 0.4, Cholesterol 52.9, Sodium 18.1, Carbohydrate 23.9, Fiber 0.8, Sugar 0.2, Protein 4.8

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Rivvels For Soup Food

CHICKEN CORN SOUP WITH RIVELS

Traditional chicken soup is rich with a dumplinglike soup stretcher called rivels. This healthy recipe is brimming with chicken, vegetables and herbs. You won't be able to resist it. -Elissa Armbruster, Medford, New Jersey

RIVELS

When I was growing up, my friends mother put these in her homemade soups.

BAKED POTATO SOUP WITH RIVELS

This soup is my families favorite. Very thick and creamy. My dad used to make this for me when I was a child and now I make it for my children. It is perfect for a cold fall day! Store leftovers in a covered container. This soup gets better and better as it sits.

RIVEL SOUP

For years, I'd been trying to figure out how my grandmother made her rivel soup. Then I discovered that it wasn't just something she came up with, but a prized heirloom recipe. Many families have their own special version. -Kathy Kegley, Rural Retreat, Virginia

GRANDMA'S RIVELS

RIVVELS FOR SOUP

Rivvels are small flour dumplings. Add this simple noodle alternative to chicken or beef stock (or any soup) to add delicious substance to your soup.

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