Chicken Corn Soup with Rivels
“Traditional chicken soup is rich with a dumpling-like 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
| Servings | Prep Time |
| 7servings | 25minutes |
| Servings | Prep Time |
| 7servings | 25minutes |
Ingredients
- 1 cup carrots chopped
- 1 celery rib chopped
- 1 medium onion chopped
- 2 tsp canola oil
- 2 cans reduced-sodium chicken broth (14-1/2 oz. each)
- 2 cups fresh or frozen corn
- 2 cups cooked chicken breast cubed
- 1/2 tsp fresh parsley minced
- 1/4 tsp salt
- 1/4 tsp dried tarragon
- 1/4 tsp pepper
- 3/4 cup all-purpose flour
- 1 large egg beaten
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
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Instructions
- 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.
Recipe Notes
Nutrition Facts
1 cup: 191 calories, 4g fat (1g saturated fat), 57mg cholesterol, 482mg sodium, 22g carbohydrate (5g sugars, 2g fibre), 17g protein. Diabetic Exchanges: 1-1/2 starch, 2 lean meat.
