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Chicken Corn Soup with Rivels

 Chicken Corn Soup with Rivels
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
7 ServingsPrep/Total Time: 25 min.

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

Directions

  • 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.
Nutritional Facts: One serving (1 cup) equals 189 calories,

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Chicken Corn Soup with Rivels (continued)

Nutritional Facts: 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.