Pennsylvania Dutch Chicken Corn Soup

April 21, 2013

532

Tastes like the real deal but won't take you all day!

1 large boneless, skinless chicken breast
3 quarts of reduced sodium chicken broth (or 1/2 water, 1/2 stock)
1 tablespoon salt
1 teaspoon pepper
1/2 teaspoon celery seed
2 cans whole kernel corn (drained)
1 can cream corn
3 large hard-boiled eggs, peeled and chopped

Rivels
1 egg
1 cup flour
1/2 cup milk

In a large pot, place chicken breast, broth, salt, pepper and celery seed. Bring to a boil and continue to simmer until chicken is cooked through, 20-25 minutes. Meanwhile, make the rivels by combining...
See the full directions on my site

Nutritions

Calories
369

Sodium
5838mg
243% DV

Fat
29g
44% DV

Protein
23g
46% DV

Carbs
58g
19% DV

Fiber
13g
52% DV