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Chicken Corn Soup

chef.camargo's picture
  Chicken backs and necks 2 Pound
  Water 10 Cup (160 tbs)
  Celery stalks 2 Medium, including the green leaves, cut into 3-inch lengths
  Whole black peppercorns 1 Teaspoon
  Salt 3 Teaspoon
  Chicken 2 1⁄2 Pound, cut into 6 or 8 pieces
  Finely chopped celery 1⁄2 Cup (8 tbs)
  Finely chopped fresh parsley 1⁄4 Cup (4 tbs)
  Freshly ground black pepper To Taste
  Egg noodles 1⁄2 Pound, broken into 3-inch pieces (1/4 Inch Wide, Preferably Homemade)
  Fresh corn kernels/2 cups thoroughly defrosted frozen corn 2 Cup (32 tbs) (Cut From About 4 Large Ears Of Corn)
  Crumbled saffron threads/Ground saffron 1 Pinch

1 In a 6- to 8-quart casserole, add the chicken backs and necks along with the water.
2 Bring to a boil over high heat.
3 Skim off the foam and scum from the surface.
4 Add in the celery, the peppercorns and 2 teaspoons of the salt.
5 Lower the heat , and partially cover the pan.
6 Simmer for 45 minutes.
7 Using a slotted spoon or kitchen tongs, remove and discard the chicken backs, necks and the celery.
8 Add the cut-up chicken to the stock and bring to a boil over high heat.
9 Skim the foam from the surface.
10 Lower the heat to and cover partially.
11 Simmer for about 30 minutes.
12 Transfer it to a plate.
13 Using a small sharp knife, remove the skin from the chicken.
14 Cut the meat from the bones.
15 Discard the skin and bones and cut the chicken meat into 1/2-inch pieces; set aside.
15 Through a fine sieve, strain the stock and return it to the pot.
16 Add the finely chopped celery, parsley, remaining 1 teaspoon of salt and some black pepper.
17 Bring to a boil over high heat.
18 Stir in the noodles, corn and saffron.
19 Cook uncovered over moderate heat for about 15 minutes.
20 Add the reserved chicken, cooking for a minute.
21 Correct the seasning.

22 Serve immediately from a heated tureen or in individual bowls.

Recipe Summary

Difficulty Level: 
Cook Time: 
90 Minutes

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Nutrition Rank

Nutrition Facts

Serving size

Calories 1086 Calories from Fat 458

% Daily Value*

Total Fat 51 g78.2%

Saturated Fat 14 g70%

Trans Fat 0 g

Cholesterol 276.5 mg92.2%

Sodium 1215.7 mg50.7%

Total Carbohydrates 67 g22.3%

Dietary Fiber 11.2 g44.9%

Sugars 1.1 g

Protein 84 g167.5%

Vitamin A 8.4% Vitamin C 4.2%

Calcium 4.7% Iron 13.4%

*Based on a 2000 Calorie diet

Chicken Corn Soup Recipe