Chicken Corn Soup With Rivels Recipe

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Chicken Corn Soup With Rivels
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  1. Put chicken in a pot with the water, bring to a boil, then cover and simmer until tender.
  2. Remove chicken from broth.
  3. Discard skin and cut meat into bite size pieces.
  4. Put back into broth.
  5. Add everything else except for chopped egg and parsley.
  6. Bring to a boil.
  7. Cook for 15 minutes until vegetables are soft, while you make the rivels.
  8. Make the rivels by rubbing flour and egg together into crumbs.
  9. Add milk if necessary.
  10. Should be dry and crumbly.
  11. Drop into boiling soup, stirring to prevent clumping.
  12. Cover and simmer for 7 minutes.
  13. Add chopped egg and parsley.
  14. Serve and pass cream to be poured into soup.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 874.67 Kcal (3662 kJ)
Calories from fat 458.86 Kcal
% Daily Value*
Total Fat 50.98g 78%
Cholesterol 369.6mg 123%
Sodium 1097.55mg 46%
Potassium 714.27mg 15%
Total Carbs 43.26g 14%
Sugars 2.38g 10%
Dietary Fiber 5.24g 21%
Protein 57.48g 115%
Vitamin C 15.4mg 26%
Iron 5.7mg 32%
Calcium 274mg 27%
Amount Per 100 g
Calories 64.08 Kcal (268 kJ)
Calories from fat 33.62 Kcal
% Daily Value*
Total Fat 3.74g 78%
Cholesterol 27.08mg 123%
Sodium 80.41mg 46%
Potassium 52.33mg 15%
Total Carbs 3.17g 14%
Sugars 0.17g 10%
Dietary Fiber 0.38g 21%
Protein 4.21g 115%
Vitamin C 1.1mg 26%
Iron 0.4mg 32%
Calcium 20.1mg 27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 20.9
  • 23

Good Points

  • saturated fat free,
  • low sodium,
  • sugar free

Bad Points

  • High in Sodium

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