Lancaster Chicken Corn Soup Recipe

Recipe By The Spruce Eats

Saffron gives color and flavor to this homemade chicken soup filled with noodles or homemade rivels and corn. You can use fresh or frozen corn. This soup freezes well and makes for a hearty and easy weekday meal a few days after you make it. Freeze it before adding the noodles, barley, or rivels; prepare and add those when you reheat the soup. This recipe is taken from "The whole world loves chicken soup" By mimi sheraton.

4.2
13 Rating - Rate
Non Vegdiet
2hr 30minstotal
30minsPrep
2hr Cook

ingredients serves

4
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Ingredients For Lancaster Chicken Corn Soup Recipe

Nutrition
value
1441
calories per serving
91 g Fat123 g Protein31 g Carbs19 g FiberOther

Current Totals

  • 91 g Fat
  • 123 g Protein
  • 31 g Carbs
  • 19 g Fiber

MacroNutrients

  • Carbs
    31 g
  • Protein
    123 g
  • Fiber
    19 g

Fats

  • Fat
    91 g

Vitamins & Minerals

  • Calcium
    435 mg
  • Iron
    15 mg
  • Vitamin A
    1379 mcg
  • Vitamin B1
    1 mg
  • Vitamin B2
    1 mg
  • Vitamin B3
    34 mg
  • Vitamin B6
    3 mg
  • Vitamin B9
    272 mcg
  • Vitamin B12
    0 mcg
  • Vitamin C
    71 mg
  • Vitamin E
    6 mg
  • Copper
    2 mcg
  • Magnesium
    250 mg
  • Manganese
    1 mg
  • Phosphorus
    1295 mg
  • Selenium
    147 mcg
  • Zinc
    12 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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