Directions:
- Boil chicken with onion, salt and pepper in 3 quarts of water until tender.
- While chicken is boiling, chop eggs so they are ready.
- (I boil my eggs the night before).
- Remove chicken from bones, shred or cut into pieces.
- Add corn to broth and cook to doneness.
- Meanwhile make the rivels: Mix one raw egg and 1 cup of flour with fork and use your fingers to make crumbs.
- Add this slowly to boiling corn and broth and boil for 15 minutes more.
- Add chicken and parsley.
- The hard cooked eggs are added now, if desired.
- ***Ifyou are going to freeze any of the soup, do not add the hard cooked eggs to that portion.
- They do not freeze well at all and will ruin the soup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 492.23 Kcal (2061 kJ) | ||
| Calories from fat | 175.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.51g | 30% | |
|---|---|---|---|
| Cholesterol | 176.53mg | 59% | |
| Sodium | 2548.96mg | 106% | |
| Potassium | 284.79mg | 6% | |
| Total Carbs | 61.26g | 20% | |
| Sugars | 11.56g | 46% | |
| Dietary Fiber | 2.69g | 11% | |
| Protein | 17.73g | 35% | |
| Vitamin C | 3.1mg | 5% | |
| Iron | 3.1mg | 17% | |
| Calcium | 95.6mg | 10% | |
| Amount Per 100 g | |||
| Calories | 227.25 Kcal (951 kJ) | ||
| Calories from fat | 81.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.01g | 30% | |
|---|---|---|---|
| Cholesterol | 81.5mg | 59% | |
| Sodium | 1176.77mg | 106% | |
| Potassium | 131.48mg | 6% | |
| Total Carbs | 28.28g | 20% | |
| Sugars | 5.34g | 46% | |
| Dietary Fiber | 1.24g | 11% | |
| Protein | 8.18g | 35% | |
| Vitamin C | 1.4mg | 5% | |
| Iron | 1.4mg | 17% | |
| Calcium | 44.1mg | 10% | |
* 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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