Appetizers / Soups / Salads

Lancaster county chicken corn soup with Rivels takes 40 minutes to prepare.

Lancaster county chicken corn soup with Rivels takes 30 minutes to cook.

Lancaster county chicken corn soup with Rivels makes 8 servings.

The ingredients for Lancaster county chicken corn soup with Rivels are:

4 C frozen corn
2 1/2 cups diced, cooked chicken
46 oz low sodium chicken broth
2 c water
1/8 t salt
pepper to taste

Rivals
1 c flour
1 raw egg

Here is how you make Lancaster county chicken corn soup with Rivels:

combine cooked chicken, corn, broth, water and seasonings in a kettle. Heat to boiling. Reduce heat and cook 4 min. until corn is tender. Meanwhile combine flour and raw egg to make rivels. Mix by hand until consistency of pie dough crumbs. Add extra flour if needed. Slowly add rivels to boiling soup by crumbling into soup with hands while stirring constantly. Cook about 5 minutes.Serving Size: 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user JPENICA.

The nutritional information for Lancaster county chicken corn soup with Rivels is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 241.8

• Total Fat: 3.4 g
• Cholesterol: 67.1 mg
• Sodium: 508.7 mg
• Total Carbs: 31.7 g
• Dietary Fiber: 2.7 g
• Protein: 23.0 g