Chicken Corn and Rivel Soup Recipe

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Chicken Corn and Rivel Soup
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Ingredients:

Directions:

  1. If you are using fresh corn cook it for 5 minutes in boiling water.
  2. Drain well.
  3. Cut kernels from the the cob and set aside.
  4. (Frozen corn does not require pre-cooking.)
  5. In a large stock pot bring chicken broth to a full rolling boil.
  6. Meanwhile in a separate large mixing bowl combine flour, salt and pepper.
  7. Stir in eggs mixing until course and crumbly.
  8. Gradually drop small clumps of the flour mixture (the rivels) into the boiling chicken broth, stirring constantly.
  9. Reduce heat.
  10. Add corn, onion, parsley, and basil.
  11. Cover and simmer 10 minutes stirring occasionally.
  12. Add chicken and heat throughout.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 350.97 Kcal (1469 kJ)
Calories from fat 122.71 Kcal
% Daily Value*
Total Fat 13.63g 21%
Cholesterol 66.35mg 22%
Sodium 1489.42mg 62%
Potassium 523.08mg 11%
Total Carbs 40.56g 14%
Sugars 2.19g 9%
Dietary Fiber 2.32g 9%
Protein 14.81g 30%
Vitamin C 20.9mg 35%
Iron 1.5mg 9%
Calcium 42.4mg 4%
Amount Per 100 g
Calories 88.4 Kcal (370 kJ)
Calories from fat 30.91 Kcal
% Daily Value*
Total Fat 3.43g 21%
Cholesterol 16.71mg 22%
Sodium 375.12mg 62%
Potassium 131.74mg 11%
Total Carbs 10.22g 14%
Sugars 0.55g 9%
Dietary Fiber 0.58g 9%
Protein 3.73g 30%
Vitamin C 5.3mg 35%
Iron 0.4mg 9%
Calcium 10.7mg 4%

* 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

  • 7.7
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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