Chicken Corn Soup With Rivels Recipe

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Ingredients:

Serving

1 cut up chicken, about 1 1/2 to 2 lbs (you can use pieces, but old hens have the best flavour)
4 quarts cold water
1/2 cup cut up celery & leaves
1 medium onion, sliced
2 (11 oz) cans canned corn niblets
2 hard-boiled eggs, chopped
salt and pepper
4 tbsp chopped parsley
1 cup flour
1 egg, beaten
1 tbsp milk , if necessary

Directions:

Put chicken in a pot with the water, bring to a boil, then cover and simmer until tender.
Remove chicken from broth.
Discard skin and cut meat into bite size pieces.
Put back into broth.
Add everything else except for chopped egg and parsley.
Bring to a boil.
Cook for 15 minutes until vegetables are soft, while you make the rivels.
Make the rivels by rubbing flour and egg together into crumbs.
Add milk if necessary.
Should be dry and crumbly.
Drop into boiling soup, stirring to prevent clumping.
Cover and simmer for 7 minutes.
Add chopped egg and parsley.
Serve and pass cream to be poured into soup.

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Nutrition Facts

Per Serving Per 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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

20.9

Points
23

PointsPlus

Good Points

saturated fat free,
low sodium,
sugar free

Bad Points

High in Sodium

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