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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
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
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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
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