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Chicken And Corn Soup With Rivels

Western.Chefs's picture
Ingredients
  Broiler fryer chicken 3 1⁄2 Pound
  Onion 1 Large, diced
  Water 8 Cup (128 tbs)
  Salt 1 Tablespoon
  Pepper 1⁄4 Teaspoon
  Frozen whole kernel corn 10 Ounce (1 Package)
  Frozen chopped broccoli 10 Ounce (1 Package)
  All purpose flour 1 Cup (16 tbs)
  Milk 1 Tablespoon
  Egg 1
Directions

1. Rinse chicken, its giblets and neck with running cold water. Place chicken, breast side down, in 5-quart Dutch oven or saucepot; add giblets, neck, onion, water, salt, and pepper; over high heat, heat to boiling. Reduce heat to low; cover and simmer 35 minutes or until chicken is fork-tender. Remove chicken, giblets, and neck to large bowl; refrigerate 30 minutes or until easy to handle. Discard skin and bones from chicken; cut meat and giblets into bite-sized pieces.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Dish: 
Soup
Ingredient: 
Chicken

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Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4530 Calories from Fat 2256

% Daily Value*

Total Fat 250 g384.9%

Saturated Fat 71 g355%

Trans Fat 0 g

Cholesterol 1403.6 mg467.9%

Sodium 7121.6 mg296.7%

Total Carbohydrates 213 g70.8%

Dietary Fiber 22.8 g91.1%

Sugars 24.3 g

Protein 339 g677.5%

Vitamin A 229.8% Vitamin C 514.4%

Calcium 46% Iron 126.8%

*Based on a 2000 Calorie diet

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Chicken And Corn Soup With Rivels Recipe