Chicken Corn soup with Rivels

By PatN

Traditional chicken soup with an interesting twist from a dumpling-like broth stretcher called Rivels.

Ingredients

• 1 c. chopped carrots
• 1 celery rib, chopped
• 1 medium onion, chopped
• 2 tsp canola oil
• 2 cans reduced sodium chicken broth
• 2 c. fresh or frozen corn
• 2 c. cubed cooked chicken breast
• 1/2 tsp minced fresh parsley
• 1/4 tsp salt
• 1/4 tsp dried tarragon
• 1/4 tsp pepper
• 1 egg, beaten
• 3/4 c. flour

Preparation

Step 1

In a large sauce pan, saute the carrots, celery and onion in oil until tender. Add the broth, corn, chicken and seasonings.
Bring to a boil. Meanwhile, for rivels, cut egg into flour with a fork until crumbly. Drop dough by tsp. into boiling soup, stirring constantly. Cook and stir for 1-2 min or until rivels are cooked through.