CHICKEN CORN SOUP II

Chicken Corn Soup II image

It is a hearty chicken soup

Provided by Marie

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 2h30m

Yield 8

Number Of Ingredients 9

Ingredients

3 (3 pound) whole chicken
4 cups diced celery
2 cups chopped onion
1 teaspoon salt
3 cups all-purpose flour
3 cups frozen corn
salt to taste
ground white pepper, to taste
1 tablespoon dried parsley

Steps:

Place chicken, celery and onion into a large stock pot and cover with water. Bring to a boil, then simmer for 2 hours or until chicken has fallen from the bone.
Remove chicken from the pot and set aside to cool. Remove 2 cups of the chicken broth and set aside to cool also. When chicken is cool enough to handle, remove and discard skin and bones. Chop chicken meat and return to the stock pot.
In a food processor, combine the flour with 1 teaspoon of salt. Put the lid onto the processor and slowly pour chicken broth through the opening in the lid while the machine is processing, until the dough forms a ball. You may not need to use all of the reserved broth. Remove dough from the food processor and set aside to rest for 20 minutes. Return any unused broth to the stock pot.
On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into thin strips and then cut the strips into pieces to form short thin noodles. Bring the broth back up to a boil and add noodles and the corn. Cook for another 10 minutes or until noodles are firm. Add salt and pepper to taste. Serve hot garnished with parsley flakes.

Nutrition Facts : Calories 1554.2 calories, Carbohydrate 48.8 g, Cholesterol 362.6 mg, Fat 105 g, Fiber 4 g, Protein 96.5 g, SaturatedFat 29.3 g, Sodium 704.6 mg, Sugar 6.2 g