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Chicken Corn Soup with Rivels Recipe

  • 7servings
  • 25minutes
  • 189calories

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, E, P
MineralsNatrium, Fluorine, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup chopped carrots

  2. 1 celery rib, chopped

  3. 1 medium onion, chopped

  4. 2 teaspoons canola oil

  5. 2 cans (14-1/2 ounces each ) reduced-sodium chicken broth

  6. 2 cups fresh or frozen corn

  7. 2 cups cubed cooked chicken breast

  8. 1/2 teaspoon minced fresh parsley

  9. 1/4 teaspoon salt

  10. 1/4 teaspoon dried tarragon

  11. 1/4 teaspoon pepper

  12. 3/4 cup all-purpose flour

  13. 1 egg, beaten

Instructions Jump to Ingredients ↑

  1. Photo by: Taste of Home 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.

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