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Pennsylvania Dutch Chicken Corn Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)151.3633
Energy (kCal)2299.32
Carbohydrates (g)305.9747
Total fats (g)48.5254
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a big soup pot, melt butter over med-high heat; add in onion and celery; saute 3 minutes. | 2. Add in corn; continue to cook, stirring, 5 minutes. | 3. Add in broth; decrease heat to medium and simmer 30 minutes; stir chicken pieces into broth. | 4. Bring soup to a boil over high heat. | 5. Pour flour into a bowl. | 6. Beat egg and water together; add to flour, stirring into a thin paste. | 7. With a fork or medium-gauge sieve, drizzle flour mixture into boiling soup. | 8. Decrease heat to medium; stir gently; cook 10 minutes longer. | 9. Season with salt and pepper to taste. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1 tablespoon 85.5 3.9285 2.6715 7.2
    onion 1 diced 44.0 10.274000000000001 1.21 0.11
    celery rib 1 sliced - - - -
    corn kernel 4 cups 738.84 145.9068 20.4168 8.0088
    chicken broth 10 cups 781.2 18.9 111.384 26.208000000000002
    chicken 1 1/2 cups diced - - - -
    flour 1 cup 578.28 126.6054 9.401 2.2436
    egg 1 71.5 0.36 6.28 4.755
    water 1/2 teaspoon 0.0 0.0 0.0 0.0
    salt - - - -
    pepper - - - -

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



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