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.
Nutritional Facts
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.
Originally Submitted
1/18/2015
0 Out of 5 from
0 reviews
You can add this Chicken Corn Soup with Rivels recipe to your own private DesktopCookbook.
