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Chicken Corn Soup















Trans-fat Free, Good source of fiber


4 pounds chicken
cut up
2 teaspoons salt
¼ teaspoon saffron threads
2 cups corn
2 cups noodles
1 tablespoon parsley leaves
teaspoon black pepper
2 large eggs


Cover the chicken with 3 quarts of water and bring to a boil.

Skim, turn down the heat to low, add the salt and saffron and steep until the chicken is tender.

Remove the chicken and strain the stock. Take the chicken meat from the bone and return to the stock.

Add the corn and bring to a boil.

Add the noodles and cook for 15 minutes or until the noodles are tender.

Add the parsley, eggs and pepper and serve.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 640g (22.6 oz)
Amount per Serving
Calories 107432% of calories from fat
 % Daily Value *
Total Fat 39g 60%
Saturated Fat 11g 53%
Trans Fat 0g
Cholesterol 533mg 178%
Sodium 1620mg 68%
Total Carbohydrate 12g 12%
Dietary Fiber 3g 12%
Sugars g
Protein 281g
Vitamin A 12% Vitamin C 10%
Calcium 9% Iron 42%
* based on a 2,000 calorie diet How is this calculated?


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