by JoSele Swopes
(Albuquerque, NM, USA)



This has been one of my all time favorites, my Oma 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. Everytime our children come home to visit they ask me to make this for them...When I make this I can feel my Oma beside me as I do make it. I love it for breakfast and just anytime....



  • 1 c flour
  • 1 lg egg
  • 1/2 tsp sea salt
  • 2 Tbsp milk


  • 8 c chicken broth
  • 2 md chicken breast, shredded
  • 1/2 tsp garlic
  • 1/4 tsp sea salt
  • 1/2 tsp fresh ground pepper
  • 1 tsp rosemary, sprig
  • 8 c milk in place of broth


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

Comments for Riffles

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by: Anonymous

What you describe here is what I remember called rivels. These are a kind of simple dumpling, something like spaetzle that was cooked in any kind of broth.

They can also be called an egg noodle. Apparently one could buy a rivel maker that was sort of like a cole slaw cutter. I makes me think of a spaetzle maker.

However, it's just as easy to just crumble the dough between the fingers to make the noodles.

I don't remember them being cooked in milk, but why not? I can almost see them being sprinkled with cinnamon and sugar, almost like a dessert noodle dish.

The recipe I have uses 1/2 cup of flour and 1 egg. That makes it a bit eggier than yours, but it works great. The egg is put into a "well" in the center of the flouw and then the egg is crumbled into the flour with your fingers.

After that, they are dropped into the gently boiling broth and cooked about 10 minutes.

I'm getting hungry . . .

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