Chicken Corn Soup with Rivels

Name: Chicken Corn Soup with Rivels
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 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 large egg, beaten

TOTAL TIME: Prep/Total Time: 25 min. YIELD: 7 servings.

Traditional chicken soup is rich with a dumplinglike soup stretcher called rivels. This healthy recipe is brimming with chicken, vegetables and herbs. You won't be able to resist it. —Elissa Armbruster, Medford, New Jersey

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 large egg, beaten

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.

Nutrition Facts

1 cup: 191 calories, 4g fat (1g saturated fat), 57mg cholesterol, 482mg sodium, 22g carbohydrate (5g sugars, 2g fiber), 17g protein. Diabetic Exchanges: 1-1/2 starch, 2 lean meat.

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