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- Preparing Time: 55 minutes
- Total Time: -
- Served Person: 6
- 1/4 teaspoon salt
- 1 tablespoon salt
- 1 cup all-purpose flour
- 3 cups milk
- 1/4 teaspoon ground black pepper
- 1 egg
- 1 dash ground black pepper
- 1/2 cup frozen corn kernels
- 1/2 teaspoon parsley
- 3 cups low-sodium chicken broth
- 1 onion, diced small
- 6 yukon gold potatoes, unpeeled and diced small
- 2 stalks celery, diced small (optional)
- 1/2 teaspoon dried thyme, crushed
- 2 tablespoons butter, or more to taste
- rivels:
- Carbohydrate 49.2
- Cholesterol 53
- Fat 7.8
- Protein 12.2
- Sodium 1425
- Calories 312 calories;
Combine potatoes, onion, celery, 1 tablespoon salt, and thyme in a saucepan. Cover with chicken broth. Bring to a boil over high heat. Reduce heat to medium-low and simmer until potatoes are tender, about 15 minutes. Add milk, butter, corn, and 1/4 teaspoon black pepper. Cook and stir gently until butter is melted, about 30 seconds. Place flour, parsley, 1/2 teaspoon salt, and 1 dash pepper in a bowl. Crack egg into the bowl and combine with fingers or a fork to create very small dumplings or rivels. Add rivel mixture to the soup. Stir to combine. Reduce heat to low and stir occasionally, until rivels are cooked and soup is thickened, about 10 minutes more.
