Pennsylvania Dutch Corn And Chicken Soup Recipe

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Pennsylvania Dutch Corn And Chicken Soup
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Ingredients:

Directions:

  1. 1. Combine 2 c corn and 2 c broth in blender and puree till smooth. Melt butter in Dutch oven over med-high heat. Cook onion,celery,remaining corn and 1/2 tsp salt until softened,5 - 7 mins
  2. 2. Stir in remaining broth,chickennoodles and pureed corn mixture. Bring to boil,then reduce heat to med. and simmer until noodles are tender and chicken is cooked through,6-8 mins. Season with salt and pepper and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 280.85 Kcal (1176 kJ)
Calories from fat 178.46 Kcal
% Daily Value*
Total Fat 19.83g 31%
Cholesterol 58.15mg 19%
Sodium 141mg 6%
Potassium 387.01mg 8%
Total Carbs 20.08g 7%
Sugars 1.75g 7%
Dietary Fiber 1.2g 5%
Protein 9.92g 20%
Vitamin C 1.7mg 3%
Vitamin A 0.2mg 6%
Iron 0.9mg 5%
Calcium 35.1mg 4%
Amount Per 100 g
Calories 71.73 Kcal (300 kJ)
Calories from fat 45.58 Kcal
% Daily Value*
Total Fat 5.06g 31%
Cholesterol 14.85mg 19%
Sodium 36.01mg 6%
Potassium 98.84mg 8%
Total Carbs 5.13g 7%
Sugars 0.45g 7%
Dietary Fiber 0.31g 5%
Protein 2.53g 20%
Vitamin C 0.4mg 3%
Iron 0.2mg 5%
Calcium 9mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol,
  • sugar free

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