Directions:
- In a large stock pot cover chicken and onion with water. Cook slowly until tender, approximately 1 hour. Remove chicken, let cool and remove meat from bones. Cut meat into 1 inch pieces, discard skin and bones.
- Cut corn from cobs if using fresh corn.
- Add corn, cut up chicken, celery to stock pot and season with salt and pepper. Simmer soup for 10 minutes.
- In a separate bowl make rivels by mixing together flour, salt, egg, and enough milk to form small crumbs.
- Drop rivels into soup and add hard boiled eggs. Simmer for 15 minutes and serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 145.74 Kcal (610 kJ) | ||
| Calories from fat | 63.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.08g | 11% | |
|---|---|---|---|
| Cholesterol | 78.84mg | 26% | |
| Sodium | 62.56mg | 3% | |
| Potassium | 136.94mg | 3% | |
| Total Carbs | 9.86g | 3% | |
| Sugars | 0.86g | 3% | |
| Dietary Fiber | 0.65g | 3% | |
| Protein | 9.79g | 20% | |
| Vitamin C | 1.9mg | 3% | |
| Iron | 0.6mg | 4% | |
| Calcium | 53.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 36.76 Kcal (154 kJ) | ||
| Calories from fat | 16.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.79g | 11% | |
|---|---|---|---|
| Cholesterol | 19.88mg | 26% | |
| Sodium | 15.78mg | 3% | |
| Potassium | 34.54mg | 3% | |
| Total Carbs | 2.49g | 3% | |
| Sugars | 0.22g | 3% | |
| Dietary Fiber | 0.16g | 3% | |
| Protein | 2.47g | 20% | |
| Vitamin C | 0.5mg | 3% | |
| Iron | 0.2mg | 4% | |
| Calcium | 13.5mg | 5% | |
* 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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