Chicken Corn Soup with Rivels
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
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1 cup chopped carrots
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1 celery rib, chopped
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1 medium onion, chopped
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2 teaspoons canola oil
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2 cans (14-1/2 ounces each) reduced-sodium chicken broth
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2 cups fresh or frozen corn
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2 cups cubed cooked chicken breast
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1/2 teaspoon minced fresh parsley
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1/4 teaspoon salt
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1/4 teaspoon dried tarragon
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1/4 teaspoon pepper
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3/4 cup all-purpose flour
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1 large egg, beaten
Directions
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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.
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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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