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Name: Chicken Corn Soup
Prep time: 30 min
Cook time: 8 h
Total time: 8 h
Yield: 12
Cuisine: Pennsylvania Dutch
Ingredients: 1 whole Rotisserie Chicken Meat picked off; 14.4 ounces Birds Eye Baby Gold and White Corn Can use two bags if you prefer your soup more corny; 6 Hard boiled eggs Diced; 1 pound Potatoes Whatever potato your heart desires; 64 ounces Chicken Stock; 1 teaspoon Garlic powder; 1 teaspoon Onion powder; pinch Turmeric; pinch Poultry Seasoning; Salt To taste; Pepper To taste; 1 cup Ditalini or other pasta if desired

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INGREDIENTS

1 whole Rotisserie Chicken ; Meat picked off
14.4 ounces Birds Eye Baby Gold and White Corn ; Can use two bags if you prefer your soup more corny
6 Hard boiled eggs ; Diced
1 pound Potatoes ; Whatever potato your heart desires
64 ounces Chicken Stock
1 teaspoon Garlic powder
1 teaspoon Onion powder
pinch Turmeric
pinch Poultry Seasoning
Salt ; To taste
Pepper ; To taste
1 cup Ditalini ; or other pasta if desired

INSTRUCTIONS

Pick meat off chicken, dice potatoes, add all ingredients except eggs and pasta to crock pot. Cook on low for 8 hours. A half hour before the soup is done, put pasta and diced eggs in crock pot and stir.

Soup is ready when pasta is done.

NOTES

Taste your broth throughout the cooking process to ensure it is to your taste.

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Nutrition

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Serving Size: 1 Serving (299g)
Recipe Makes: 12 Servings

Calories: 242
Calories from Fat: 102 (42%)

Amt Per Serving		% DV

	Total Fat 11.3g	15 %
	Saturated Fat 3.2g	16 %
	Monounsaturated Fat 4.6g
	Polyunsanturated Fat 2.2g
Cholesterol 154.4mg		48 %
Sodium 581.1mg		20 %
Potassium 464.3mg		12 %
Total Carbohydrate 12.4g		4 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 11.6g
Protein 21.4g		31 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 242

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