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Nutrition Facts
Serving Size 1 (495g) Recipe makes 6 servings
Calories 361
Calories from Fat 69		(19%)
Amount Per Serving		%DV
	Total Fat 7.7g	11%
	Saturated Fat 2.0g	10%
	Monounsaturated Fat 2.8g
	Polyunsaturated Fat 1.8g
	Trans Fat 0.0g
Cholesterol 105mg		35%
Sodium 1473mg		61%
Potassium 628mg		17%
Total Carbohydrate 45.5g		15%
	Dietary Fiber 2.9g	11%
	Sugars 3.5g
Protein 26.6g		53%
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Chicken Corn and Rivel Soup

Recipe #39722 | 50 min | 10 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Ruth923
Sep 9, 2002

I really enjoy this soup. On a cold day it is very comforting.

SERVES 6 -8 (change servings and units)

Ingredients

4 ears fresh corn or 2 cups frozen corn
8 cups chicken broth
2 cups all-purpose flour
1 teaspoon salt
1 dash pepper
2 eggs, slightly beaten
1/2 sweet onion, finely chopped
1 tablespoon of snipped fresh parsley
1 teaspoon of snipped basil
2 cups cooked chicken, diced

Directions

1
If you are using fresh corn cook it for 5 minutes in boiling water.
2
Drain well.
3
Cut kernels from the the cob and set aside.
4
(Frozen corn does not require pre-cooking.)
5
In a large stock pot bring chicken broth to a full rolling boil.
6
Meanwhile in a separate large mixing bowl combine flour, salt and pepper.
7
Stir in eggs mixing until course and crumbly.
8
Gradually drop small clumps of the flour mixture (the rivels) into the boiling chicken broth, stirring constantly.
9
Reduce heat.
10
Add corn, onion, parsley, and basil.
11
Cover and simmer 10 minutes stirring occasionally.
12
Add chicken and heat throughout.

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Browse similar recipes by category

Course > Soups
Main Ingredient > Vegetables > Corn
Main Ingredient > Meat > Poultry > Chicken
Cuisine > North American > Canadian
Preparation > Time to Make > < 60 mins
Preparation > Equipment > Stove Top
Occasion > Taste/Mood > Comfort Food

Featured Reviews for This Recipe

From: EyesForASkinnyFuture

On Aug 9, 2009

So delicious!! This turned out great!! Thanks for the recipe!

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From: danilyn

On Feb 28, 2006

We really enjoyed this soup. Rich enough to be very tasty, but not to heavy. It is a keeper.

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From: CAMom49

On Aug 11, 2009

I made this tonight using fresh sweet corn. It turned out to be a meal in a bowl! Delicious! My husband said this was a perfect alternative to his favorite chicken and dumplings. I followed other reviewer's suggestion and sweated the onions and celery before combining with the soup stock. A quick meal and a great way to use up cooked chicken. Thx for sharing.

1 person found this review helpful

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From: SanDigital

On Aug 1, 2008

This is really fantastic during corn season... I highly recommend using fresh corn if you can. It's a simple recipe, but still very hearty and tasty. I've made this soup twice and the only change I'd recommend is to use 1.5 cups of flour with the two eggs instead. I also forgot to get fresh herbs at the store, but it still tasted fine using dried. Oh, I also added some chopped celery at the beginning and I can't recommend that enough either. If added early, it gives a lot of body to the broth.

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Read all 6 reviews