Receta Pennsylvania Dutch Chicken Corn Soups/Stews

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Raciónes: 12

Ingredientes

Cost per serving $0.44 view details

Direcciones

  1. *Calls for 2 1/2 ts of salt, many recipes in todays world's calls for much less. This cookbook was published around 1968. Put chicken, water, onions, celery, salt and pepper in kittle. Cover and simmer for 2 hrs or possibly till fork tender. Remove chicken from broth; chill both separately. Remove fat from broth about 1 hour before serving; add in sufficient to water to make about 10 c. broth. Add in corn. Simmer for 8 min. Remove chicken from bones; cut into chucks. Add in to soup. Beat egg till light in color in small bowl. Add in lowfat milk; beat in flour till smooth. Drop from large spoon into simmering soup. Simmer for 3 min. Add in hard-cooked Large eggs and parsley.
  2. Yield: 12 serving. This is a favorite of Pennsylvania Dutch people, and is often served at chuch suppers. The Panhellienic

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Nutrition Facts

Amount Per Serving %DV
Serving Size 379g
Recipe makes 12 servings
Calories 272  
Calories from Fat 144 53%
Total Fat 15.98g 20%
Saturated Fat 4.57g 18%
Trans Fat 0.0g  
Cholesterol 93mg 31%
Sodium 578mg 24%
Potassium 255mg 7%
Total Carbs 9.77g 3%
Dietary Fiber 0.7g 2%
Sugars 0.89g 1%
Protein 20.9g 33%
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