Chicken Corn Soup with Rivels Recipe

By dette

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. —Elissa Armbruster, Medford, New Jersey

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 all-purpose flour
• 1 egg, beaten

Preparation

Step 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.
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.

One serving (1 cup) equals 189 calories, 3 g fat (1 g saturated fat), 64 mg cholesterol, 456 mg sodium, 24 g carbohydrate, 3 g fiber, 18 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch.