Lancaster Chicken Corn Soup Recipe
Recipe By The Spruce Eats
Saffron gives color and flavor to this homemade chicken soup filled with noodles or homemade rivels and corn. You can use fresh or frozen corn. This soup freezes well and makes for a hearty and easy weekday meal a few days after you make it. Freeze it before adding the noodles, barley, or rivels; prepare and add those when you reheat the soup. This recipe is taken from "The whole world loves chicken soup" By mimi sheraton.
4.2
13 Rating -
Rate
Non Vegdiet
2hr 30minstotal
30minsPrep
2hr Cook
2hr 30m.total
30m.Prep
2hr Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Lancaster Chicken Corn Soup Recipe
- 1.25 pound 4 chicken
- 0.63-3/4 quart Water
- 1/4 Large Onion
- 2-2.50 Black peppercorns
- 1/2 teaspoon Salt
- 1 cup 10 ears corn corn
- 3/4 Stalks Celery
- 1.50 ounce Wide egg noodles, packaged egg barley or rivels
- 0.17 cup Parsley
- 1/2 Hard cooked eggs
- 0.13 teaspoon Salt
- 1/4 pinch White Pepper
- 1/4 Large egg
Nutrition
value
value
1441
calories per serving
91 g Fat123 g Protein31 g Carbs19 g FiberOther
Current Totals
- Fat91g
- Protein123g
- Carbs31g
- Fiber19g
MacroNutrients
- Carbs31g
- Protein123g
- Fiber19g
Fats
- Fat91g
Vitamins & Minerals
- Calcium435mg
- Iron15mg
- Vitamin A1379mcg
- Vitamin B11mg
- Vitamin B2< 1mg
- Vitamin B334mg
- Vitamin B63mg
- Vitamin B9272mcg
- Vitamin B120mcg
- Vitamin C71mg
- Vitamin E6mg
- Copper2mcg
- Magnesium250mg
- Manganese1mg
- Phosphorus1295mg
- Selenium147mcg
- Zinc12mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By The Spruce Eats