Chicken Corn Soup with Rivels

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 161.3
  • Total Fat: 2.9 g
  • Cholesterol: 38.2 mg
  • Sodium: 3,064.0 mg
  • Total Carbs: 30.1 g
  • Dietary Fiber: 3.2 g
  • Protein: 8.0 g

View full nutritional breakdown of Chicken Corn Soup with Rivels calories by ingredient
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Introduction

A hearty soup to serve on a cold day A hearty soup to serve on a cold day
Number of Servings: 8

Ingredients

    Broth
    1 ((about)4 lb.) stewing or fryer chicken
    (about) 4 qts. water
    1 tbsp. salt
    1/2 tsp. pepper
    (about) 1 onion
    (about) 2 stalks celery or lots of tops and bottoms
    (about) 4 sprigs parsley

    Soup
    2 c. corn
    1/2 c. celery, chopped
    1/2 c. onions, chopped
    2 cups chopped mushrooms
    1/2 cup chopped yellow or green peppers
    1 c. flour
    1/4 tsp. salt
    1 egg, beaten
    1-2 tbsp. water
    (about) 2 tbsp. parsley, chopped
    Put cut up chicken in water with salt, pepper, onion, celery stalk and sprigs of parsley. (If the chicken is frozen just put the whole thing in.) Cover and cook slowly until chicken is tender, about 1 hour or 2 if frozen. Remove chicken and reserve some of best pieces for another chicken dish or sandwiches. Cut up enough chicken to make about 2 cups. Strain the broth and put back into pot. Heat. Add chicken, corn, chopped celery, onion and mushrooms. Continue to simmer for 5 minutes. Make rivels or small dough balls by combining flour, salt and egg. Mix with a fork or fingers to form small crumbs. Add water if necessary for dough to hold small shapes. Drop these from finger tips or by rubbing palms together into soup. Cook for 15 minutes longer. Stir. Add fresh chopped parsley to soup.

Tips

you can use any kind of leftover chicken or substitute potatoes for chicken.


Directions

Put cut up chicken in water with salt, pepper, onion, celery stalk and sprigs of parsley. (If the chicken is frozen just put the whole thing in.) Cover and cook slowly until chicken is tender, about 1 hour or 2 if frozen. Remove chicken and reserve some of best pieces for another chicken dish or sandwiches. Cut up enough chicken to make about 2 cups. Strain the broth and put back into pot. Heat. Add chicken, corn, chopped celery, onion and mushrooms. Continue to simmer for 5 minutes. Make rivels or small dough balls by combining flour, salt and egg. Mix with a fork or fingers to form small crumbs. Add water if necessary for dough to hold small shapes. Drop these from finger tips or by rubbing palms together into soup. Cook for 15 minutes longer. Stir. Add fresh chopped parsley to soup.

Serving Size: makes 8-3 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user SHARONROBERTS07.

TAGS:  Poultry | Soup | Poultry Soup |

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