Pennsylvania Dutch Corn and Chicken Soup
by crystalmarie137
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INGREDIENTS
- 1 16 oz Frozen corn ; thawed
- 8 cups Chicken broth
- 1 tablespoon Unsalted butter
- 1 Onion ; chopped
- 1 Celery ; sliced thin
- Salt and pepper to taste
- 2 boneless chicken breasts ; cut into 1/2 inch chunks
- 3 cups Extra Wide Egg Noodles
INSTRUCTIONS
Combine 2 cups corn and 2 cups broth in blender and puree until smooth
Melt butter in dutch oven over medium-high heat
Cook onion, celery, remaining corn and 1/2 teaspoon salt until softened, 5 to 7 minutes.
Stir in remaining broth, chicken, noodles, and pureed corn mixture. Bring to boil, then reduce heat to medium and simmer until noodles are tender and chicken is cooked through 6 to 8 minutes.
Season with salt and pepper
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (2612g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 266 | ||
| Calories from Fat: 77 (29%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 8.6g | 11 % | |
| Saturated Fat 2.2g | 11 % | |
| Monounsaturated Fat 1.1g | ||
| Polyunsanturated Fat 0.5g | ||
| Cholesterol 76.1mg | 23 % | |
| Sodium 10120.3mg | 349 % | |
| Potassium 1103.9mg | 29 % | |
| Total Carbohydrate 6.3g | 2 % | |
| Dietary Fiber 0.6g | 3 % | |
| Sugars, other 5.7g | ||
| Protein 40.9g | 58 % | |
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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: 266
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