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Chicken Corn Soup

Recipe #294790 | 2½ hours | 2½ hours prep | SERVES 4 -8 (Change Servings)

RECIPE BY: Fawndog

I got this out of an authentic civil war cookbook.

Posted on: Mar 27, 2008

Ingredients

  • 1 roasting chicken, cut in pieces
  • cup diced celery
  • tablespoons parsley
  • salt & pepper
  • 12 ears corn, cut from cob
  • 3 hard-cooked egg
  • noodles (optional)
  • Directions

    1. 1
      Wash chicken & place in kettle. Add enough water to cover. Boil until tender. Remove chicken from broth & pick meat from bones.
    2. 2
      Return meat to broth. Add celery, parsley, corn & seasonings. Add noodles(if desired).
    3. 3
      Cook for 10 minutes.
    4. 4
      Add hard-cooked eggs & cook for 5 more minutes.

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    Nutrition Facts

    Serving Size 1 (752g)

    Recipe makes 4 servings

    Calories 1166
    Calories from Fat 553 (47%)
    Amount Per Serving %DV
    Total Fat 61.5g 94%
    Saturated Fat 17.1g 85%
    Monounsaturated Fat 25.0g
    Polyunsaturated Fat 14.0g
    Trans Fat 0.0g
    Cholesterol 402mg 134%
    Sodium 355mg 14%
    Potassium 1659mg 47%
    Total Carbohydrate 90.2g 30%
    Dietary Fiber 10.4g 41%
    Sugars 12.1g
    Protein 74.0g 147%
    Vitamin A 1861mcg 37%
    Vitamin B6 1.4mg 67%
    Vitamin B12 1.5mcg 24%
    Vitamin C 25mg 42%
    Vitamin E 0mcg 2%
    Calcium 71mg 7%
    Iron 6mg 34%

    detailed view...

    how is this calculated?

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