Ingredients
1 cup chopped carrots1 celery rib, chopped1 medium onion, chopped2 teaspoons canola oil2 cans (14-1/2 ounces each) reduced-sodium chicken broth2 cups fresh or frozen corn2 cups cubed cooked chicken breast1/2 teaspoon minced fresh parsley1/4 teaspoon salt1/4 teaspoon dried tarragon1/4 teaspoon pepper3/4 cup all-purpose flour1 large egg, beaten
Preparation
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.
