Chicken Corn Soup with Rivels Recipe
Chicken Corn Soup with Rivels Recipe photo by Taste of Home
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Chicken Corn Soup with Rivels Recipe

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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. —Elissa Armbruster, Medford, New Jersey
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:7 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 7 servings


  • 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

Nutritional Facts

1 cup: 189 calories, 3g fat (1g saturated fat), 64mg cholesterol, 456mg sodium, 24g carbohydrate (0 sugars, 3g fiber), 18g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch.


  1. 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.
  2. 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

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RayDjo User ID: 7448478 140501
Reviewed Oct. 17, 2013

"I love this recipe. The first time i tried it, i did have some problems with the rivels, but the second time it was no problem! they were wonderful! Best recipe EVER."

brightwife User ID: 7101807 140429
Reviewed Jan. 23, 2013

"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."

ahmom User ID: 3426126 62034
Reviewed Nov. 19, 2011

"excellent. Didn't have tarragon"

L'ovenFun User ID: 5578159 62033
Reviewed Sep. 7, 2011

"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."

jen k User ID: 1977993 140326
Reviewed Jan. 23, 2011

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

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