Chicken Corn Soup With Rivels Recipe

Name: Chicken Corn Soup With Rivels
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups corn (fresh or frozen); 2 1/2 cups diced cooked chicken; 46 ounces chicken broth; 2 cups water; 1 pinch saffron; 1/8 teaspoon salt; pepper; 1 cup flour; 1 raw egg; 3 chopped hard-boiled eggs

Servings: persons

1
Combine chicken, corn, broth, water, and seasonings in a stock pot or dutch oven.
2
Heat to boiling. Reduce heat and cook three to four minutes until corn is tender.
3
Meanwhile, combine flour and raw egg to make rivels. Mix by hand until consistency of pie dough crumbs. Add extra flour if dough is too sticky.
4
Slowly add rivels to boiling soup by crumbling into soup with hands while stirring constantly.
5
Cook about five minutes and then stir in hard-boiled eggs.

1244

kcal

Calories

Fat

Carbs

171

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 cups corn (fresh or frozen), 2 1/2 cups diced cooked chicken, 46 ounces chicken broth, 2 cups water, and more.

Yes, Chicken Corn Soup With Rivels falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Corn Soup With Rivels

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