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
Chicken Corn Soup with Rivels
Chicken Corn Soup with Rivels
| 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:
Ingredients
Portions: servings Units: |
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.
