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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 271.0
  • Total Fat: 5.9 g
  • Cholesterol: 119.9 mg
  • Sodium: 182.7 mg
  • Total Carbs: 36.8 g
  • Dietary Fiber: 5.2 g
  • Protein: 22.6 g

View full nutritional breakdown of Chicken Corn Soup calories by ingredient
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Chicken Corn Soup

Submitted by: TAT2EDCARE_BEAR

Introduction

I make this in a huge pot during corn season. We use noodles instead of rivals because that's what our family enjoys. You can omit the noodles if you like. We eat some and we freeze some. I make this in a huge pot during corn season. We use noodles instead of rivals because that's what our family enjoys. You can omit the noodles if you like. We eat some and we freeze some.
Number of Servings: 18

Ingredients

    1 whole roasting chicken about 6 lbs
    5 quarts of fresh sweet corn, cut off the cob
    8 large stalks of celery, diced
    2 cups small egg noodles
    6 hard boiled eggs, diced
    4 tsp chicken flavored bouillon
    salt to taste
    pepper to taste
    water, enough to cover chicken

Directions

Place chicken in a large pot and fill with water to cover chicken. Cook on medium high heat until chicken is cooked through. Remove chicken and set aside to cool. Add chicken bouillon, celery and corn to pot and continue to cook on low. When chicken is cool enough to handle remove meat from bone. Add chicken meat back into your pot. Add noodles and eggs. Cook until noodles are tender. Season with salt and pepper to taste.

Number of Servings: 18

Recipe submitted by SparkPeople user TAT2EDCARE_BEAR.





TAGS:  Poultry |

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