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. —Elissa Armbruster, Medford, New Jersey
- 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 large egg, beaten
- 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.
Originally published as Chicken Corn Soup with Rivels in Light & Tasty August/September 2004, p57
Reviews for Chicken Corn Soup with Rivels
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review