Lancaster county chicken corn soup with Rivels
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 C frozen corn2 1/2 cups diced, cooked chicken46 oz low sodium chicken broth2 c water1/8 t salt pepper to tasteRivals1 c flour1 raw egg
combine cooked chicken, corn, broth, water and seasonings in a kettle. Heat to boiling. Reduce heat and cook 4 min. until corn is tender. Meanwhile combine flour and raw egg to make rivels. Mix by hand until consistency of pie dough crumbs. Add extra flour if needed. Slowly add rivels to boiling soup by crumbling into soup with hands while stirring constantly. Cook about 5 minutes.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user JPENICA.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user JPENICA.
Nutritional Info Amount Per Serving
- Calories: 241.8
- Total Fat: 3.4 g
- Cholesterol: 67.1 mg
- Sodium: 508.7 mg
- Total Carbs: 31.7 g
- Dietary Fiber: 2.7 g
- Protein: 23.0 g
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