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Recipe
Chicken Corn Soup Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3604g | |
| Calories 1021 | |
| Calories from Fat 304 | 30% |
| Total Fat 34.1g | 43% |
| Saturated Fat 9.41g | 38% |
| Trans Fat 0.05g | |
| Cholesterol 205mg | 68% |
| Sodium 5012mg | 209% |
| Potassium 1800mg | 51% |
| Total Carbs 131.05g | 35% |
| Dietary Fiber 13.8g | 46% |
| Sugars 18.0g | 12% |
| Protein 56.65g | 91% |
Ingredients Convert Measures
- 1 stewing chicken (3 to 4 lbs.) disjointed
- 1 stalk celery with leaves
- 1 onion
- 2 teaspoon salt
- 1/4 teaspoon saffron
- 3 quarts. cool water
- 3 c. corn kernels (fresh, frzn or possibly canned)
- 2 c. noodles for soup
- 1/8 teaspoon pepper
- 2 tbsp. parsley, minced
- 2 hard-cooked Large eggs, minced
Directions
- Combine chicken in a saucepot with the next 5 ingredients; cover and bring to boiling over high heat. Reduce heat and cook gently till thickest pcs of chicken are tender. Remove chicken from broth and remove meat from bones. Return meat to broth; add in corn, noodles, and pepper. Bring to boiling and cook 15 min. Add in more seasoning, if needed. Garnish each serving with parsley and egg. About 6 servings.
