Lancaster county chicken corn soup with Rivels

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Lancaster county chicken corn soup with Rivels calories by ingredient
Submitted by:


Number of Servings: 8

Ingredients

    4 C frozen corn
    2 1/2 cups diced, cooked chicken
    46 oz low sodium chicken broth
    2 c water
    1/8 t salt
    pepper to taste

    Rivals
    1 c flour
    1 raw egg

Directions

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.

Rate This Recipe