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Homemade Corn And Chicken Soup Recipe
|Stewing chicken||6 Pound, cut up (1 In Number)|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Ears of corn/16-ounce can cream-style corn||6 Medium|
|Uncooked egg noodles||1 1⁄2 Cup (24 tbs) (Old Fashioned)|
|Chopped celery||1 Cup (16 tbs)|
|Snipped parsley||2 Tablespoon|
Serving size: Complete recipe
Calories 7626 Calories from Fat 2910
% Daily Value*
Total Fat 324 g498.8%
Saturated Fat 90.4 g452.1%
Trans Fat 0.1 g
Cholesterol 1964.5 mg
Sodium 2014.7 mg83.9%
Total Carbohydrates 578 g192.8%
Dietary Fiber 62.9 g251.5%
Sugars 79.8 g
Protein 640 g1280.3%
Vitamin A 211.4% Vitamin C 308.3%
Calcium 54.4% Iron 223.7%
*Based on a 2000 Calorie diet
Bring to boiling.
Simmer, covered, 2 hours.
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.
Cube meat; set aside.
Skim fat from broth.
Discard bay leaf.
Bring broth to boiling.
Add corn, noodles, celery, and parsley.
Simmer, covered, till corn and noodles are barely tender, about 8 minutes.
Add meat; heat through.
Season to taste.