Chicken Corn Soup With Rivels Recipe

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0 votes | 1110 views
Servings: 12


Cost per serving $0.61 view details


  1. Put cut up chicken in water with salt, pepper, onion, celery stalk and sprigs of parsley. Cover and cook slowly till chicken is tender. Remove chicken and reserve some of best pcs for another chicken dish or possibly sandwiches. Cut up sufficient chicken to make 2 c.. Strain the broth and put back into pot. Heat. Add in chicken, corn, minced celery and onion.
  2. Continue to simmer for 5 min. Make rivels or possibly small dough balls by combining flour, salt and egg. Mix with a fork or possibly fingers to create small crumbs. Drop these from finger tips into soup. Cook for 15 min longer. Stir. Add in 1 Tbsp. fresh minced parsley to soup. This is a soup which I learned to make from my Pennsylvania Dutch Grandma.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 470g
Recipe makes 12 servings
Calories 284  
Calories from Fat 146 51%
Total Fat 16.15g 20%
Saturated Fat 4.6g 18%
Trans Fat 0.0g  
Cholesterol 93mg 31%
Sodium 729mg 30%
Potassium 296mg 8%
Total Carbs 12.3g 3%
Dietary Fiber 1.1g 4%
Sugars 1.24g 1%
Protein 21.36g 34%
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