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Chicken Corn Soup

Ingredients
  Chicken pieces 4 (Meaty Pieces)
  Water 4 Quart
  Celery ribs 2 , sliced
  Onion 1 Large, diced
  Celery seed 1⁄2 Teaspoon
  Canned whole corn kernel 16 Ounce
  Canned cream style corn 15 Ounce
  Canned cream of celery soup 1 Can (10 oz)
  Flour 1 Cup (16 tbs)
  Egg 1
  Salt 1⁄2 Teaspoon
  Baking powder 1⁄4 Teaspoon
  Salt To Taste
  Pepper To Taste
Directions

Rinse the chicken and pat dry.
Combine the chicken, water, celery, onion, celery seed, and salt and pepper in a large kettle over medium heat.
Simmer for 2 hours.
Remove the chicken and debone.
Chop the chicken and return to the kettle.
Stir in the cans of corn and the cream of celery soup.
Bring to a boil.
Combine the flour, egg, the 1/2 teaspoon salt and baking powder in a small bowl and mix well.
Shape into small dough balls and drop in the boiling soup.
Reduce heat and simmer for 15 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Party
Servings: 
10

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 217 Calories from Fat 38

% Daily Value*

Total Fat 4 g6.6%

Saturated Fat 0.84 g4.2%

Trans Fat 0 g

Cholesterol 63.1 mg21%

Sodium 572.7 mg23.9%

Total Carbohydrates 28 g9.3%

Dietary Fiber 3.5 g13.9%

Sugars 5.7 g

Protein 17 g34.5%

Vitamin A 4.2% Vitamin C 9.9%

Calcium 4.3% Iron 8.8%

*Based on a 2000 Calorie diet

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Chicken Corn Soup Recipe