Lancaster county chicken corn soup with Rivels

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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
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Number of Servings: 8


    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

    1 c flour
    1 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.

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