Reviewed: Oct. 6, 2012

This is a great comfort food! My family made this for years when was I growing up. We made with chicken stock and chunked ham. Thanks for bringing back memories!! Very Good!

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6 users found this review helpful

Reviewer:

knpjdad

Cooking Level: Intermediate

Living In: Findlay, Ohio, USA

Reviewed: Oct. 3, 2012

I just made this tonight. I had no idea what to expect, but I followed some advice from some of the reviews. I also added onions/carrots/garlic/fresh farmers market corn, put as much stock in as I had, I didn't measure, it was homemade, probably about two spaghetti sauce jar's worth, plus another of water. I also used the 2 eggs. I really thought it was very good, but next time I will probably cut the rivels in half, I don't think it needed that much. Also, I really don't think that picture is an accurate description of the soup because I at least doubled the liquid and right now mine looks like a rivel stew. But tasty.

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Reviewer:

Stephanie

Reviewed: Jan. 16, 2012

As written, this recipe is not so great. With a few MINOR tweaks and clarifications, it's easily a 4-5 star simple soup. The first change is in the directions; you need to start the broth boiling FIRST (and I'd recommend first sauteing as aromatic in your stock pot w/some EVOO or butter, onions, and carrots first, THEN adding the broth). Per prior reviews AND because I like a brothy soup, I doubled the chicken broth and can't imagine what this would be like it if I hadn't; there wouldn't be enough liquid to support the rivels and corn. I also chose to add some previously grilled and frozen shredded breasts since I had it handy and available. While the broth is coming to a boil, mix the rivel mixture. Per other reviews, I doubled the egg and that seemed to be just right. Be aware when you add the dough to make sure there are no clumps because they will remain clumps (as I learned the hard way). THANKS, Sue, for a great chilly afternoon lunch!

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Reviewer:

lovestohost

Cooking Level: Intermediate

Reviewed: Aug. 25, 2010

I used the base recipe for the dough to make the rivels and changed most everything else. I used 4 cans of low sodium chicken broth and added shredded carrots, onion and chicken. I seasoned with salt, pepper and celery seed. Very good with those changes. Glad to have the recipe for the rivels.

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3 users found this review helpful

Reviewer:

julesmom

Reviewed: Jul. 12, 2010

Not nearly enough liquid, needed 2 extra large eggs to coagulate the flour. With double the egg and liquid, this was an excellent base for my chicken corn soup with rivels.

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Reviewer:

Chris'sWoman

Reviewed: Feb. 7, 2010

Great beginning! Was the first rivel soup I made, and I suspect I will use this recipe again with some adjustments. I added bits of chicken this time. Needs a little more flavor too -- so next time I will add some celery, onion, a bit of salt. But the recipe is very easy and like I said, a terrific start.Thank you for sharing.

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3 users found this review helpful