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    You are in: Home / Recipes / Chicken Corn Soup Recipe
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    Chicken Corn Soup

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    dawnie2u's Note:

    This recipe is from Marsha Adams' book, "Cooking From Quilt Country". It was given to me from a poster on another board, cheezz, who is a fantastic cook. It freezes well, so you might want to make a double batch and freeze half of it. To reheat, thaw in fridge overnight, and gently reheat it until very hot, but not boiling. I would add some cooked rice when you add the chicken or some chopped cooked potatoes to make a really hearty meal. Serve with some hot bread and a green salad.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large saucepan, cook the butter, onion, and celery over medium heat for 3 minutes.
    2. 2
      Stir in the flour, and cook 5 to 6 minutes longer, or until the mixture is golden.
    3. 3
      Add the broth, and whisk until smooth, raising the heat a bit.
    4. 4
      Add the remaining ingredients except chicken, and then lower heat and simmer for three minutes.
    5. 5
      Add chicken just before serving--allow soup to stand a few minutes to heat the chicken.
    6. 6
      pieces.

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    Ratings & Reviews:

    • on January 17, 2008

      35

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    Nutritional Facts for Chicken Corn Soup

    Serving Size: 1 (308 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 285.3
     
    Calories from Fat 139
    49%
    Total Fat 15.5 g
    23%
    Saturated Fat 8.5 g
    42%
    Cholesterol 62.0 mg
    20%
    Sodium 617.1 mg
    25%
    Total Carbohydrate 23.9 g
    7%
    Dietary Fiber 1.8 g
    7%
    Sugars 4.0 g
    16%
    Protein 14.5 g
    29%

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