Easy Chicken Corn Soup Recipe
Easier version of the traditional PA Dutch corn soup.
Ingredients
- 6 cups chicken broth
- 2 cups diced chicken
- 2 cups corn
- 1 cup soup noodles
- 1 cup chopped celery
- 2 hard cooked eggs
- salt and pepper, to taste
Directions
- Bring broth to a boil.
- Add noodles and celery. Cook 15 minutes.
- Add corn, chicken, and parsley.
- Garnish with chopped eggs, if desired.
- We eat it with saltines!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 378g | |
| Recipe makes 6 servings | |
| Calories 186 | |
| Calories from Fat 93 | 50% |
| Total Fat 10.37g | 13% |
| Saturated Fat 3.04g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 584mg | 24% |
| Potassium 439mg | 13% |
| Total Carbs 6.62g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 1.28g | 1% |
| Protein 16.19g | 26% |
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Reviews
December 6, 2011
I am originally from PA and make chicken corn noodle soup similar to this. Whenever I get back home, I stock up on saffron, as i can get it for far less back there. Long story short, I add saffron to mine, and would highly recommend trying it if you have access to it. :-)
October 21, 2012
Saffron is an acquired taste. My grandfather grew the croscus that produced the yellow stamen that are saffron, My mom still has some dried, that she rehydrates with a little water before adding to chicken dishes. A little gives it such a rich yellow color. I never cared for it much. Cooks in Lancaster County used Saffron, butI have read it was despised elsewhere in the PA Dutch Country...I've cooked/tasted this recipe!This is a variation
