Chicken Corn Soup with Rivels |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 7 |
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Traditional chicken soup gets an interesting twist from a dumpling-like broth-stretcher called rivels. Elissa Armbruster of Medford, New Jersey sent this light-on-fat recipe that's chock-full of chicken, vegetables and herbs. You won't be able to resist it. Ingredients:
1 cup chopped carrots |
1 celery rib, chopped |
1 medium onion, chopped |
2 teaspoons canola oil |
2 cans (14-1/2 ounces each) reduced-sodium chicken broth |
2 cups fresh or frozen corn |
2 cups cubed cooked chicken breast |
1/2 teaspoon minced fresh parsley |
1/4 teaspoon salt |
1/4 teaspoon dried tarragon |
1/4 teaspoon pepper |
3/4 cup king arthur unbleached all-purpose flour |
1 egg, beaten |
Directions:
1. 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.
2. 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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