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

Chicken Corn Soup with Rivels Recipe

Read Reviews (5)
4.4 5
Publisher Photo
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

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

Nutritional Facts

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.

Directions

  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

Nutritional Facts

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.

Reviews for Chicken Corn Soup with Rivels(5)

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
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.

MY REVIEW
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.

MY REVIEW
Reviewed Nov. 19, 2011

excellent. Didn't have tarragon

MY REVIEW
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.

MY REVIEW
Reviewed Jan. 23, 2011

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

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