PENNSYLVANIA DUTCH CHICKEN CORN SOUP
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 (3 1/2 lb.) chicken or 3 1/2 lb. chicken parts3 qt. water1 lg. onion, diced fine2 stalks celery, diced1 tsp. ground white pepper1 tbsp. salt1/2 tsp. celery seed2 1/2 c. whole kernel corn (yellow or white)2 c. cream corn1/2 can condensed cream of celery soup
In a large pot, place chicken, water, onion, celery, white pepper, salt and celery seed. Bring to a boil, then lower heat and cook for 2 hours. (If you prefer using a pressure cooker, cook for 30 minutes after steam begins to rise.)
Once cooked, remove the chicken from the pot. Pick all the meat from the chicken discarding the skin, bones, grizzle and any excess fat. Dice the chicken meat and return it to the pot. Add the kernel corn, cream corn and condensed celery soup to the pot.
Serving Size: 6 SERVINGS
Number of Servings: 6
Recipe submitted by SparkPeople user KATHRYNMINGRAM.
Once cooked, remove the chicken from the pot. Pick all the meat from the chicken discarding the skin, bones, grizzle and any excess fat. Dice the chicken meat and return it to the pot. Add the kernel corn, cream corn and condensed celery soup to the pot.
Serving Size: 6 SERVINGS
Number of Servings: 6
Recipe submitted by SparkPeople user KATHRYNMINGRAM.
Nutritional Info Amount Per Serving
- Calories: 544.1
- Total Fat: 13.4 g
- Cholesterol: 201.6 mg
- Sodium: 1,872.1 mg
- Total Carbs: 27.8 g
- Dietary Fiber: 3.7 g
- Protein: 75.8 g
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