Homemade Corn And Chicken Soup Recipe


Main Ingredient


 Stewing chicken6 Pound, cut up
 Water6 Cup (96 tbs)
 Chopped onion1⁄3 Cup (5.33 tbs)
 Bay leaf1
 Salt2 Teaspoon
 Pepper1⁄4 Teaspoon
 Ears of corn/1 can of 16-ounce cream-style corn6 Medium
 Egg noodles1 1⁄2 Cup (24 tbs), uncooked (Old Fashioned)
 Chopped celery1 Cup (16 tbs)
 Snipped parsley2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 7627 Calories from Fat 2911

% Daily Value*

Total Fat 324 g498.8%

Saturated Fat 90.4 g452.1%

Trans Fat 0.1 g

Cholesterol 1964.5 mg

Sodium 5901.5 mg245.9%

Total Carbohydrates 579 g192.9%

Dietary Fiber 62.9 g251.7%

Sugars 79.8 g

Protein 640 g1280.4%

Vitamin A 211.4% Vitamin C 308.3%

Calcium 54.7% Iron 223.9%

*Based on a 2000 Calorie diet


In kettle mix chicken, water, onion, bay leaf, salt, and pepper.
Bring to boiling.
Simmer, covered, 2 hours.
For fresh corn, with sharp knife make cuts through center of corn kernels in each row of ears.
Cut corn off cobs; scrape cobs.
Remove chicken from broth; cool.
Remove meat from bones; discard bones.
Cube meat; set aside.
Skim fat from broth.
Discard bay leaf.
Bring broth to boiling.
Add corn, Old-Fashioned Egg Noodles, celery, and parsley.
Simmer, covered, till corn and noodles are barely tender, about 8 minutes.
Add meat; heat through.
Season to taste.