Chicken Corn Soup with Rivels Recipe

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Ingredients:

Serving

1 cup chopped carrots
1 celery rib, chopped
1 medium onion, chopped
2 tsp canola oil
2 cans (14-1/2 oz each) reduced-sodium chicken broth
2 cups fresh or frozen corn
2 cups cubed cooked chicken breast
1/2 tsp minced fresh parsley
1/4 tsp salt
1/4 tsp dried tarragon
1/4 tsp pepper
3/4 cup king arthur unbleached all-purpose flour
1 egg, beaten

Directions:

In a large saucepan, saute the carrots, celery and onion in oil until tender. Add the broth, corn, chicken, parsley, salt, tarragon and pepper. Bring to a boil.
Meanwhile, for rivels, place the flour in a bowl; mix in egg with a fork just until blended. Drop dough by teaspoonfuls into boiling soup, stirring constantly. Cook and stir for 1-2 minutes or until rivels are cooked through. Yield: 7 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	575.73 Kcal (2410 kJ)
Calories from fat	175.46 Kcal
		% Daily Value*
Total Fat	19.5g	30%
Cholesterol	78.14mg	26%
Sodium	857.35mg	36%
Potassium	367.08mg	8%
Total Carbs	77.2g	26%
Sugars	7.81g	31%
Dietary Fiber	1.75g	7%
Protein	21g	42%
Vitamin C	3.3mg	5%
Vitamin A	0.2mg	6%
Iron	2.2mg	12%
Calcium	65.6mg	7%

Amount Per 100 g
Calories	212.86 Kcal (891 kJ)
Calories from fat	64.87 Kcal
		% Daily Value*
Total Fat	7.21g	30%
Cholesterol	28.89mg	26%
Sodium	316.98mg	36%
Potassium	135.72mg	8%
Total Carbs	28.54g	26%
Sugars	2.89g	31%
Dietary Fiber	0.65g	7%
Protein	7.76g	42%
Vitamin C	1.2mg	5%
Vitamin A	0.1mg	6%
Iron	0.8mg	12%
Calcium	24.2mg	7%

* 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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