Receta Roasted Corn Chicken Soup

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Raciónes: 7

Ingredientes

Cost per serving $2.05 view details

Direcciones

  1. 1. Combine first 12 ingredients in a stockpot; bring to a boil. Reduce heat; simmer, uncovered, 40 min. Remove from heat. Remove chicken pcs from broth; cold. Remove skin from chicken; remove chicken from bones. Throw away skin and bones. Shred chicken into bite-size pcs; cover and chill.
  2. 2. Return stock to a boil. Reduce heat; simmer, uncovered, 1 hour. Strain stock through a sieve into a large bowl; throw away solids. Cover and refrigeratestock 8 hrs. Skim solidified fat from surface; throw away.
  3. 3. Preheat broiler. Place corn on a jelly-roll pan coated with cooking spray; broil 8 min or possibly till corn is light brown. Combine stock and chicken in stockpot; bring to a boil. Stir in corn, 1/2 c. celery, and remaining ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 10 min.
  4. This is a standard in Pennsylvania Dutch cooking. In our version, cheese filled tortellini are used in place of the traditional egg noodles.
  5. Yield: 7 servings (serving size: 2 c.).

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Nutrition Facts

Amount Per Serving %DV
Serving Size 743g
Recipe makes 7 servings
Calories 384  
Calories from Fat 200 52%
Total Fat 22.23g 28%
Saturated Fat 6.35g 25%
Trans Fat 0.0g  
Cholesterol 99mg 33%
Sodium 480mg 20%
Potassium 776mg 22%
Total Carbs 14.9g 4%
Dietary Fiber 2.2g 7%
Sugars 3.45g 2%
Protein 32.6g 52%
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