Chicken corn rival soup

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 113.9
  • Total Fat: 1.5 g
  • Cholesterol: 15.5 mg
  • Sodium: 696.7 mg
  • Total Carbs: 20.8 g
  • Dietary Fiber: 1.9 g
  • Protein: 6.7 g

View full nutritional breakdown of Chicken corn rival soup calories by ingredient
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One of my many favorite soups One of my many favorite soups
Number of Servings: 12


    6 oz Chicken Breast,Great Value, Wal-Mart,Skinless (by NOAHMAMA21)
    5 cup Soup, chicken broth, canned, less/reduced sodium
    3 serving chicken bouillion (1 cube) (by MRS_ROGCAR)
    5 cup (8 fl oz) Water, tap
    3 oz Carrot chips(raw carrots cut in medallions with crinkles, not actual chips)
    1 stalk, large (11"-12" long) Celery, raw
    1 cup, chopped Onions, raw
    0.25 cup Flour - Gold medal all purpose flour
    1 large Egg, fresh, whole, raw
    1 tbsp Pepper, black
    2.5 cup Corn, sweet yellow, canned, cream style
    2.5 cup Yellow Sweet Corn, Canned


Rivals ( for me anyway) are kinda hard to get just right. I've ended up with these large lumps of dough throughout my soup already. Don't be discouraged if they don't turn out quite right. Have fun playing with it and learning as ya go.


cut chicken into bite size pieces. Drain can of sweet yellow corn. Combine all of ingredients minus the flour and egg into large pot. bring to steady boil until all chicken pieces cooked and veggies tender. in small cup mix flour, egg, pepper and a bit of tap water. Stir. This mixture should be more like crumbles than sticky. take bits of these flour crumbles and roll between finger tips until ball like and drop into boiling pot ( this dough shouldn't stick to fingers, if does add bit more flour until doesn't) Cover and cook for at least 10 min at boil. reduce heat to simmer and cook at least another 10 min. Serve hot.

Serving Size: makes appox. 12, 1 cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user NEWONES24.

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