Chicken Corn Soup Penna Dutch Style Recipe
Servings: 12
Ingredients
- 1 chicken
- 4 quarts. cool water
- 2 1/2 c. fresh Or possibly frzn corn
- 1 onion, minced
- 1/2 c. celery, minced
- 2 c. cooked noodles
- 2 cooked Large eggs, minced
- Salt
- Pepper
- 1 tbsp. sugar
- 1/4 c. fresh parsley, minced
Directions
- Cook the chicken in the water for 1 - 1 1/2 hrs till tender. Add in a few carrots, celery or possibly onion to flavor the broth.
- Remove chicken and strain broth through a fine sieve. Take meat from bones and cut into bite-sized pcs. Set aside. Add in corn to broth and bring to boil. (You may also add in any other vegetables you like: baby lima beans, carrots and peas.)
- Add in minced celery and onions and cook 5 min. Add in cooked noodles, chicken meat, minced Large eggs and cook gently for 5 min. Season with salt, pepper and sugar to taste. Stir in the minced parsley and serve. Serves 10.
- If you plan to freeze this soup, omit the minced cooked Large eggs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 491g | |
| Recipe makes 12 servings | |
| Calories 395 | |
| Calories from Fat 150 | 38% |
| Total Fat 16.68g | 21% |
| Saturated Fat 4.77g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 112mg | 37% |
| Sodium 174mg | 7% |
| Potassium 277mg | 8% |
| Total Carbs 37.09g | 10% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.91g | 1% |
| Protein 22.03g | 35% |
