Chicken And Corn Soup
|Chicken breasts||3 Pound|
|Water||4 Cup (64 tbs)|
|Whole black peppercorns||1⁄4 Teaspoon|
|Celery rib||1 , quartered|
|Carrot||1 Medium, quartered|
|Corn||3 Cup (48 tbs), cut from cob|
Place chicken breasts, water, onion, peppercorns, salt, coriander, celery, and carrot in a saucepan.
Cover and bring to boil, reduce heat.
Simmer for 40 to 50 minutes, or until chicken is tender; remove chicken.
Strain stock into another kettle; add corn to chicken stock.
Cook for 10 minutes; remove chicken meat from bones; cut into strips.
Add to stock, stir in catsup and salt, serve hot
Calories 473 Calories from Fat 48
% Daily Value*
Total Fat 6 g8.5%
Saturated Fat 1.1 g5.7%
Trans Fat 0.1 g
Cholesterol 131.5 mg43.8%
Sodium 639.8 mg26.7%
Total Carbohydrates 46 g15.4%
Dietary Fiber 4.9 g19.4%
Sugars 3 g
Protein 58 g116.2%
Vitamin A 39.4% Vitamin C 9.9%
Calcium 4.1% Iron 18.2%
*Based on a 2000 Calorie diet