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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. If you are using fresh corn cook it for 5 minutes in boiling water. | 2. Drain well. | 3. Cut kernels from the the cob and set aside. | 4. (Frozen corn does not require pre-cooking.) | 5. In a large stock pot bring chicken broth to a full rolling boil. | 6. Meanwhile in a separate large mixing bowl combine flour, salt and pepper. | 7. Stir in eggs mixing until course and crumbly. | 8. Gradually drop small clumps of the flour mixture (the rivels) into the boiling chicken broth, stirring constantly. | 9. Reduce heat. | 10. Add corn, onion, parsley, and basil. | 11. Cover and simmer 10 minutes stirring occasionally. | 12. Add chicken and heat throughout. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
corn	4	ears		491.92	106.964	18.7044	7.722
chicken broth	8	cups		624.96	15.12	89.1072	20.9664
purpose flour	2	cups		-	-	-	-
salt	1	teaspoon		-	-	-	-
pepper	1	dash		0.251	0.064	0.0104	0.0033
egg	2		beaten	143.0	0.72	12.56	9.51
onion	1/2		chopped sweet	32.0	7.472	0.88	0.08
parsley	1	tablespoon	snipped	1.368	0.2405	0.1129	0.03
basil	1	teaspoon	snipped	0.2032	0.0234	0.0278	0.0057
chicken	2	cups	cooked diced	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.