[X]

Home > Recipes > Chicken Corn Soup with Rivels

Chicken Corn Soup with Rivels Recipe

Chicken Corn Soup with Rivels Recipe photo by Taste of Home

Read reviews (4)

Rate recipe

Traditional chicken soup gets an interesting twist from a dumpling-like broth-stretcher called rivels. Elissa Armbruster of Medford, New Jersey sent this light-on-fat recipe that's chock-full of chicken, vegetables and herbs. You won't be able to resist it.

This recipe is:

Healthy

Quick

Diabetic Friendly

[X]

Rate Chicken Corn Soup with Rivels Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Chicken Corn Soup with Rivels Recipe

Prep/Total Time: 25 min.

Yield: 7 Servings

10 15 25

Ingredients

1 cup chopped carrots
1 celery rib, chopped
1 medium onion, chopped
2 teaspoons canola oil
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 cups fresh or frozen corn
2 cups cubed cooked chicken breast
1/2 teaspoon minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon dried tarragon
1/4 teaspoon pepper
3/4 cup all-purpose flour
1 egg, beaten

Directions

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. Yield: 7 servings.

Nutritional Analysis: One serving (1 cup) equals 189 calories, 3 g fat (1 g saturated fat), 64 mg cholesterol, 456 mg sodium, 24 g carbohydrate, 3 g fiber, 18 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch.

Originally published as Chicken Corn Soup with Rivels in Light & Tasty August/September 2004, p57

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Chicken Corn Soup with Rivels

Chicken Corn Soup with Rivels

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-4) of 4 reviews

Sort Reviews:

Reviewed on Jan. 23, 2013 by brightwife

The broth and soup was only just okay. The rivels were strange, tough, and chewy. I expected them to be somewhat dumpling like, but after mixing the flour and egg, I was left with a very dry mixture. There was no way I was going to drop teaspoons of it into the soup so I rolled it out and cut it up small. They were awful. Maybe there is something missing from them...water? milk? less flour? I'm not sure what it was, but I did not like this recipe very much.

Reviewed on Nov. 19, 2011 by ahmom

excellent. Didn't have tarragon

Reviewed on Sep. 07, 2011 by L'ovenFun

This was VERY good. I really loved the tarragon flavor with the carrots (I added extra carrots). I just realized that I skipped the Parsley, but I liked it the way it was. Definitely easy (especially if you use leftover chicken) and yummy. I'll be making this again.

Reviewed on Jan. 23, 2011 by jen k

very good, my daughter loves this soup, easy to make as well