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Chicken Corn Soup with Rivels

Traditional chicken soup is rich with a dumplinglike soup stretcher called rivels. This healthy recipe is brimming with chicken, vegetables and herbs. You won't be able to resist it. —Elissa Armbruster, Medford, New Jersey
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    7 servings


  • 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 large egg, beaten


  • 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.
Nutrition Facts
1 cup: 191 calories, 4g fat (1g saturated fat), 57mg cholesterol, 482mg sodium, 22g carbohydrate (5g sugars, 2g fiber), 17g protein. Diabetic Exchanges: 1-1/2 starch, 2 lean meat.

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Average Rating:
  • Judy
    Jan 6, 2020

    Wonderful flavor. Not pretty but so delicious!

  • RayDjo
    Oct 17, 2013

    I love this recipe. The first time i tried it, i did have some problems with the rivels, but the second time it was no problem! they were wonderful! Best recipe EVER.

  • brightwife
    Jan 23, 2013

    The broth and soup was only just okay. The rivels were strange, tough, and chewy. I expected them to be somewhat dumpling like, but after mixing the flour and egg, I was left with a very dry mixture. There was no way I was going to drop teaspoons of it into the soup so I rolled it out and cut it up small. They were awful. Maybe there is something missing from them...water? milk? less flour? I'm not sure what it was, but I did not like this recipe very much.

  • ahmom
    Nov 19, 2011

    excellent. Didn't have tarragon

  • L'ovenFun
    Sep 7, 2011

    This was VERY good. I really loved the tarragon flavor with the carrots (I added extra carrots). I just realized that I skipped the Parsley, but I liked it the way it was. Definitely easy (especially if you use leftover chicken) and yummy. I'll be making this again.

  • jen k
    Jan 23, 2011

    very good, my daughter loves this soup, easy to make as well