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Homemade Corn And Chicken Soup Recipe
|Stewing chicken||6 Pound, cut up|
|Water||6 Cup (96 tbs)|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Ears of corn/1 can of 16-ounce cream-style corn||6 Medium|
|Egg noodles||1 1⁄2 Cup (24 tbs), uncooked (Old Fashioned)|
|Chopped celery||1 Cup (16 tbs)|
|Snipped parsley||2 Tablespoon|
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
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.