Pennsylvania Dutch Chicken-Corn Soups/Stews
Description
This International soup features Stewing chicken 8 To 10 ears corn; cut from, Cold water; -cob, Onions; minced 1 Egg;, Celery; diced 1 c Sifted flour;, Salt;* 2 Hard-cooked eggs; chopped. 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
Directions
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Heat oil or butter in a large pot over medium heat.
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Add Onions; minced 1 Egg;, Celery; diced 1 c Sifted flour; and cook until softened.
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Add Stewing chicken 8 To 10 ears corn; cut from and cook until browned.
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Add Cold water; -cob.
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Add Stewing chicken 8 To 10 ears corn; cut from.
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Bring to a boil, then reduce heat and simmer until all ingredients are tender.
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Season with salt and pepper to taste.
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Serve hot.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 1114.2kcal
- % Daily Value *
- Total Fat 54.7g85%
- Saturated Fat 15.0g75%
- Cholesterol 404.1mg135%
- Sodium 12583.4mg525%
- Total Carbohydrate 6.7g3%
- Dietary Fiber 1.9g8%
- Sugars 2.9g
- Protein 123.6g248%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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