Yields6 Servings

 1 cup chopped carrots
 ½ cup celery rib, chopped
 1 medium onion, chopped
 2 tbsp teaspoons canola oil
 1 cans (14 ounces each) chicken broth
 2 cups fresh or frozen corn
 1 cup cubed cooked chicken breast
 1 tbsp minced fresh parsley
 1 tsp dried tarragon
 ½ cup all-purpose flour
 1 egg, beaten
 salt
 pepper

1

In a large saucepan, sauté the carrots, celery and onion in oil until tender. Add the broth, corn, chicken, herbs and spices. Bring to a boil.

2

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.

3

Serve hot.

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Ingredients

 1 cup chopped carrots
 ½ cup celery rib, chopped
 1 medium onion, chopped
 2 tbsp teaspoons canola oil
 1 cans (14 ounces each) chicken broth
 2 cups fresh or frozen corn
 1 cup cubed cooked chicken breast
 1 tbsp minced fresh parsley
 1 tsp dried tarragon
 ½ cup all-purpose flour
 1 egg, beaten
 salt
 pepper

Directions

1

In a large saucepan, sauté the carrots, celery and onion in oil until tender. Add the broth, corn, chicken, herbs and spices. Bring to a boil.

2

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.

3

Serve hot.

Chicken Corn Soup