Friday, October 17, 2014


    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 egg, beaten

  1. 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.
  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. Yield: 7 servings.

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I know, I know, I'm an...

Omnivore ;)

I have the utmost respect for those who make the personal choice to go vegan... but seriously?

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