Riffles (crumbled egg noodle) Soup

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 1 Rating
Serves: 6 to 8
Prep Time:
Cook Time:


1 c flour
1 large egg
1/2 tsp salt
2 Tbsp milk
8 c chicken broth
2 medium chicken breast, shredded
1/2 tsp garlic
1/4 tsp salt
1/2 tsp pepper
1 tsp rosemary, dried crushed
8 c milk in place of broth

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JoSele Swopes Recipe
Cooked to Perfection
DELTA, CO (pop. 8,915)
Member Since Aug 2010
JoSele's notes for this recipe:
This has been one of my all time favorites, my grandmother made for me when I was little. She would put it in milk or broth. It is great in milk for breakfast, broth for lunch or dinner, rainy days or not. My mom made this, and I made it for my family and still enjoy this.
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In mixing bowl, mix dry ingredients make well in center, work egg quickly with two forks or pastry cutter and add milk a little at a time. Work quickly so it will not lump. Will look like meal-lie sprinkle flour and work through out. Let dry 20 minutes like you would for egg noodles. Work out any lumps. Sprinkle breaking up lumps into hot broth and shredded chicken and spices in dutch oven on medium high heat. Or you may use milk instead. Cook for 7 to 15 minutes. Stir often as to not stick to bottom of pan. Serve Hot

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user JoSele Swopes JODIE57 - Aug 19, 2010
This is such an easy recipe, and tummy warming. I just love this recipe old time recipe 4 generations. I hope you enjoy it as much as we do... Riffles (crumbled egg noodle) Soup .
user Lillian Russo Lilliancooks - Aug 19, 2010
Thank you so much Josele! I'll have to try this in chicken soup!
user JoSele Swopes JODIE57 - Aug 19, 2010
JoSele Swopes [JODIE57] has linked this recipe with Sauerkraut Balls
user Sandy Kazubowski sandykaz - Aug 19, 2010
My Grandma used to make this or similar and she called them rivils.

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