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Homemade Corn And Chicken Soup

Chicken.delights's picture
  Stewing chicken 6 Pound, cut up (1 In Number)
  Chopped onion 1⁄3 Cup (5.33 tbs)
  Bay leaf 1
  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

In kettle mix chicken, onion, bay leaf, 6 cups water, 2 teaspoons salt, and 1/4 teaspoon pepper.
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.

Recipe Summary

Main Dish

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Average: 4.2 (11 votes)

Nutrition Rank

Nutrition Facts

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 mg654.8%

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

Homemade Corn And Chicken Soup Recipe