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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place chicken in soup pot with enough water to cover. Bring to a boil, reduce heat, and when it subsides, add onion through saffron. Simmer gently, partly covered, for 1-1/2 hours. | 2. Remove chicken and let soup cool, then skim any fat that appears from the surface. Meanwhile, tear the chicken into bite-size pieces. | 3. Puree 2 cups of the corn with 1/4 cup of the soup in a food processor or blender; add to the soup along with the chicken, 2 cups whole corn kernels and noodles. (If freezing, do so at this point but without the noodles. When ready to complete, thaw the soup, add the noodles and continue on from here). | 4. Simmer gently until noodles are cooked; season with white pepper to taste and stir in the parsley. Ladle into bowls, sprinkle chopped eggs over top and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	4	boneless	skinless boneless	-	-	-	-
chicken thigh	4	boneless	skinless boneless	-	-	-	-
onion	1			60.0	14.01	1.65	0.15
black peppercorn	10			151.3	0.0	33.66	0.85
celery salt	1/2 - 1	teaspoon		151.3	0.0	33.66	0.85
saffron	1/4	teaspoon	crushed	0.5425	0.1144	0.02	0.0102
corn kernel	4	cups	thawed frozen	738.84	145.9068	20.4168	8.0088
wide egg noodle	6	ounces		151.3	0.0	33.66	0.85
white pepper				-	-	-	-
parsley	2/3	cup	chopped	14.4	2.532	1.188	0.316
egg	2		hard-cooked chopped	143.0	0.72	12.56	9.51

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.