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Chicken Soup

Chicken Soup recipe image
This International soup features Chicken, Corn, and Noodle Soup, Roasting chicken (about 21/2-3 lbs., T. butter. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Servings: 4
Calories: 1757.8
Description
This International soup features Chicken, Corn, and Noodle Soup, Roasting chicken (about 21/2-3 lbs., T. butter. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 17 Chicken, Corn, and Noodle Soup
  • 1 Roasting chicken (about 21/2-3 lbs.)
  • 2 T. butter
  • 6 Cups water
  • 4 Cups chicken broth
  • 1 Onion, peeled and quartered
  • 3 Celery ribs, cut in thirds
  • 2 Teaspoon. salt
  • 1 Teaspoon. pepper, scant
Directions
  1. 1
    constantly-gradually add the milk.
  2. 2
    Cook until the mixture thickens and then add it to the soup, along with the peas.
  3. 3
    Simmer for several minutes more until the peas are hot.
  4. 4
    If you use frozen peas, you&# 226;ÂÂll have to simmer the soup for a bit longer.
  5. 5
    Before serving, add salt and pepper to taste

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 1757.8kcal
% Daily Value *
Total Fat 94.0g145%
Saturated Fat 29.6g148%
Cholesterol 643.1mg215%
Sodium 10397.0mg434%
Total Carbohydrate 3.8g2%
Dietary Fiber 1.5g6%
Sugars 1.8g
Protein 187.5g375%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: 2123, about, broth, butter, celery, chicken, corn, cups, cut, international, lbs, noodle, onion, peeled, pepper, quartered, ribs, roasting, salt, scant
Read it online: https://www.chefs-mate.com/recipe/chicken-soup-138/