Directions:
- In a large stock pot, place chicken breasts in water and cook thoroughly. Remove from water and set aside to cool. Add chicken broth to remaining water (about 2 cups should remain) and add white and yellow corn. While corn is warming, make rivvels.
- Crack egg into bowl with a pouring spout. Whisk briskly adding 1/4 cup cool water. Add flour to make a thin batter consistency. Set aside. Chop the cooled chicken into small diced pieces.
- Bring broth/corn mixture to a slow, rolling boil. Once boiling, slowly pour in the rivvel batter, stirring constantly with a spoon. After batter is added, pour in the cream style corn and diced chicken. Reduce heat to simmer and cook for additional 10 minutes. Serve piping hot with a dot of butter.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 270.45 Kcal (1132 kJ) | ||
| Calories from fat | 79.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.88g | 14% | |
|---|---|---|---|
| Cholesterol | 75.39mg | 25% | |
| Sodium | 882.87mg | 37% | |
| Potassium | 307.32mg | 7% | |
| Total Carbs | 28.18g | 9% | |
| Sugars | 0.52g | 2% | |
| Dietary Fiber | 2.95g | 12% | |
| Protein | 20.46g | 41% | |
| Vitamin C | 0.9mg | 1% | |
| Iron | 1.8mg | 10% | |
| Calcium | 93.1mg | 9% | |
| Amount Per 100 g | |||
| Calories | 115.97 Kcal (486 kJ) | ||
| Calories from fat | 34.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.81g | 14% | |
|---|---|---|---|
| Cholesterol | 32.33mg | 25% | |
| Sodium | 378.58mg | 37% | |
| Potassium | 131.78mg | 7% | |
| Total Carbs | 12.08g | 9% | |
| Sugars | 0.22g | 2% | |
| Dietary Fiber | 1.26g | 12% | |
| Protein | 8.77g | 41% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.8mg | 10% | |
| Calcium | 39.9mg | 9% | |
* 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.
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