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Pennsylvania Dutch Corn and Chicken Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)119.3518
Energy (kCal)1448.7898
Carbohydrates (g)159.7802
Total fats (g)38.9824
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. 1. Combine 2 c corn and 2 c broth in blender and puree till smooth. Melt butter in Dutch oven over med-high heat. Cook onion,celery,remaining corn and 1/2 tsp salt until softened,5 - 7 minutes. | 2. 2. Stir in remaining broth,chicken noodles and pureed corn mixture. Bring to boil, then reduce heat to med. and simmer until noodles are tender, and chicken is cooked through,6-8 minutes Season with salt and pepper and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    corn 1 bag thawed frozen 186.9565 40.6522 7.1087 2.9348
    corn 1 can creamed 186.9565 40.6522 7.1087 2.9348
    chicken broth 8 cups low sodium 624.96 15.12 89.1072 20.9664
    butter 1 tablespoon unsalted 85.5 3.9285 2.6715 7.2
    onion 1 chopped 64.0 14.944 1.76 0.16
    celery rib 1 sliced - - - -
    salt pepper - - - -
    chicken breast 2 boneless skinless boneless skinless - - - -
    egg noodle 3 cups 437.76 81.2478 16.1424 5.0616
    milk 1/3 cup 49.6133 3.8877 2.562 2.6596

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



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