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Pennsylvania Dutch Chicken Corn Soup With Rivels

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)16.6522
Energy (kCal)455.5322
Carbohydrates (g)100.1334
Total fats (g)6.3022
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Boil chicken with onion, salt and pepper in 3 quarts of water until tender. | 2. While chicken is boiling, chop eggs so they are ready. | 3. (I boil my eggs the night before). | 4. Remove chicken from bones, shred or cut into pieces. | 5. Add corn to broth and cook to doneness. | 6. Meanwhile make the rivels: Mix one raw egg and 1 cup of flour with fork and use your fingers to make crumbs. | 7. Add this slowly to boiling corn and broth and boil for 15 minutes more. | 8. Add chicken and parsley. | 9. The hard cooked eggs are added now, if desired. | 10. ***Ifyou are going to freeze any of the soup, do not add the hard cooked eggs to that portion. | 11. They do not freeze well at all and will ruin the soup. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast 1 package - - - -
    hard egg 2 chopped boiled - - - -
    onion 1 chopped 64.0 14.944 1.76 0.16
    corn 16 ounces 390.089 84.8217 14.8325 6.1235
    salt 1 tablespoon - - - -
    black pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    parsley - - - -
    egg 1 raw - - - -
    purpose flour 1 cup - - - -
    salt 1 pinch - - - -

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



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