Chicken Corn Soup Recipe


Cooking Time1 Hr 30 MinDifficulty LevelMedium
Health IndexHealthyServings6
Main Ingredient


 Chicken backs and necks2 Pound
 Water10 Cup (160 tbs)
 Celery stalks2 Medium, including the green leaves, cut into 3-inch lengths
 Whole black peppercorns1 Teaspoon
 Salt3 Teaspoon
 Chicken2 1⁄2 Pound, cut into 6 or 8 pieces
 Finely chopped celery1⁄2 Cup (8 tbs)
 Finely chopped fresh parsley1⁄4 Cup (4 tbs)
 Freshly ground black pepper To Taste
 Egg noodles1⁄2 Pound, broken into 3-inch pieces (1/4 Inch Wide, Preferably Homemade)
 Fresh corn kernels/2 cups thoroughly defrosted frozen corn2 Cup (32 tbs) (Cut From About 4 Large Ears Of Corn)
 Crumbled saffron threads/Ground saffron1 Pinch

Nutrition Facts

Serving size

Calories 1086 Calories from Fat 458

% Daily Value*

Total Fat 51 g78.2%

Saturated Fat 14 g70%

Trans Fat 0 g

Cholesterol 276.5 mg

Sodium 1215.7 mg50.7%

Total Carbohydrates 67 g22.3%

Dietary Fiber 11.2 g44.9%

Sugars 1.1 g

Protein 84 g167.5%

Vitamin A 8.4% Vitamin C 4.2%

Calcium 4.7% Iron 13.4%

*Based on a 2000 Calorie diet


1 In a 6- to 8-quart casserole, add the chicken backs and necks along with the water.
2 Bring to a boil over high heat.
3 Skim off the foam and scum from the surface.
4 Add in the celery, the peppercorns and 2 teaspoons of the salt.
5 Lower the heat , and partially cover the pan.
6 Simmer for 45 minutes.
7 Using a slotted spoon or kitchen tongs, remove and discard the chicken backs, necks and the celery.
8 Add the cut-up chicken to the stock and bring to a boil over high heat.
9 Skim the foam from the surface.
10 Lower the heat to and cover partially.
11 Simmer for about 30 minutes.
12 Transfer it to a plate.
13 Using a small sharp knife, remove the skin from the chicken.
14 Cut the meat from the bones.
15 Discard the skin and bones and cut the chicken meat into 1/2-inch pieces; set aside.
15 Through a fine sieve, strain the stock and return it to the pot.
16 Add the finely chopped celery, parsley, remaining 1 teaspoon of salt and some black pepper.
17 Bring to a boil over high heat.
18 Stir in the noodles, corn and saffron.
19 Cook uncovered over moderate heat for about 15 minutes.
20 Add the reserved chicken, cooking for a minute.
21 Correct the seasning.

22 Serve immediately from a heated tureen or in individual bowls.