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Hearty Chicken & Grilled Corn Soup

 
One serving costs about $2.02

$2.02 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 fall,father's day,winter,4th of july,summer,gluten-free,dairy-free,gluten free,dairy free,ketogenic lunch,soup,main course,main dish,dinner
spoonacular Score:64%

Spoonacular Score: 64%

 

Hearty Chicken & Grilled Corn Soup is a main course that serves 4. One portion of this dish contains around 30g of protein, 37g of fat, and a total of 520 calories. For $2.02 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. This recipe from Foodista requires water, celery stalks, cayenne pepper, and chicken thighs. 1 person found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes around 45 minutes. It can be enjoyed any time, but it is especially good for The Fourth Of July. It is a good option if you're following a gluten free and dairy free diet. All things considered, we decided this recipe deserves a spoonacular score of 57%. This score is pretty good. Hearty White Chicken and Corn Chili, Hearty Chicken Soup, and Hearty Chicken Vegetable Soup are very similar to this recipe.

Ingredients

Servings:
1 medium
1 medium onion
onion
4
4  celery stalks
celery stalks
3
3  carrots
carrots
1.5 pounds
1.5 pounds bone in chicken thighs
bone in chicken thighs
1.5 pounds
1.5 pounds bone in chicken thighs
bone in chicken thighs
2
2  corn ears
corn ears
3 Tbsps
3 Tbsps extra virgin olive oil
extra virgin olive oil
2 cloves
2 cloves garlic
garlic
1
1  bay leaf
bay leaf
1
1  bay leaf
bay leaf
1.5 tsps
1.5 tsps cayenne pepper
cayenne pepper
2 lbs
2 lbs low sodium chicken broth
low sodium chicken broth
3 cups
3 cups water
water
1 Handful
1 Handful cilantro
cilantro
1 Handful
1 Handful cilantro
cilantro
1 medium onion
1 medium
onion
4  celery stalks
4
celery stalks
3  carrots
3
carrots
1.5 pounds bone in chicken thighs
1.5 pounds
bone in chicken thighs
1.5 pounds bone in chicken thighs
1.5 pounds
bone in chicken thighs
2  corn ears
2
corn ears
3 Tbsps extra virgin olive oil
3 Tbsps
extra virgin olive oil
2 cloves garlic
2 cloves
garlic
1  bay leaf
1
bay leaf
1  bay leaf
1
bay leaf
1.5 tsps cayenne pepper
1.5 tsps
cayenne pepper
2 lbs low sodium chicken broth
2 lbs
low sodium chicken broth
3 cups water
3 cups
water
1 Handful cilantro
1 Handful
cilantro
1 Handful cilantro
1 Handful
cilantro

Equipment

cutting board
cutting board
grill
grill
knife
knife
bowl
bowl
frying pan
frying pan
pot
pot
cutting board
cutting board
grill
grill
knife
knife
bowl
bowl
frying pan
frying pan
pot
pot


Instructions

To make the broth: In a large pot over high heat, add the garlic cloves and 2 tbsp olive oil. When the oil is sizzling, add the chicken thighs (skin down) and cook for 5 minutes. Turn the thighs over and cook for 3 minutes. Add water, bay leaf, and 2 cups chicken broth. Bring to boil then add 1 carrot (roughly chopped), 1 celery stalk (roughly chopped), and 1/2 an onion (cut in 1/2). Simmer for 30 minutes. While the broth is cooking, cut what's left of your celery stalks and carrots into bite size. Finely diced what's left of the onion. Reserve all ingredients in a bowl. Rinse cilantro thoroughly and pick the leaves off the stems. This step is optional but I highly recommend it if you love cilantro as much as I do* Take the cilantro stems and chop finely. Add to the bowl of veggies. In a pan over high heat, add corn ears and grill until the corn is slightly charred. Remove the corn from the cob by cutting the tips off (so you can lay it flat on a cutting board). Stand the cob vertically and with a knife, cut downwards row by row until all kernels are removed. Put aside. In a large pan over high heat add 1 tbsp oil. Add veggies and cook for 5 minutes. Add 1/2 tsp salt, add corn and cook for 2 minutes. Turn the heat off and put aside. When the broth is done, remove chicken thighs and put them on a plate to cool. Throw away all the vegetables in the broth, including the bay leaf. Skim the excess fat off the top with a spoon. When the chicken has cooled off, remove the bones and skin, and shred it with your fingers (it's much easier this way). Set aside in a bowl. Add what's left of the chicken broth to the just cooked broth. Bring to boil and add the cooked veggies. Simmer for 10 minutes. Add the cayenne pepper, shredded chicken and simmer for another 10 minutes. Season with salt & pepper, garnish with cilantro leaves and serve.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.80
Ingredient
1 medium onion
4 celery stalks
3 carrots
1.5 pounds bone in chicken thighs
1.5 pounds bone in chicken thighs
2 corn ears
3 tablespoons extra virgin olive oil
2 cloves garlic
1 bay leaf
1 bay leaf
1.5 teaspoons cayenne pepper
2 pounds low sodium chicken broth
1 Handful cilantro
1 Handful cilantro
Price
$0.24
$0.06
$0.32
$1.91
$2.94
$1.66
$0.50
$0.13
$0.02
$0.02
$0.34
$2.77
$0.13
$0.13
$11.19

Nutritional Information

Quickview
836 Calories
53g Protein
60g Total Fat
19g Carbs
18% Health Score
Limit These
Calories
836k
42%

Fat
60g
94%

  Saturated Fat
15g
94%

Carbohydrates
19g
7%

  Sugar
6g
7%

Cholesterol
283mg
94%

Sodium
343mg
15%

Get Enough Of These
Protein
53g
108%

Vitamin A
8421IU
168%

Vitamin B3
17mg
90%

Selenium
54µg
78%

Vitamin B6
1mg
60%

Phosphorus
595mg
60%

Vitamin B12
2µg
35%

Vitamin B5
3mg
34%

Potassium
1138mg
33%

Vitamin B2
0.52mg
31%

Zinc
4mg
29%

Vitamin K
26µg
25%

Vitamin B1
0.33mg
22%

Magnesium
86mg
22%

Vitamin E
2mg
18%

Copper
0.36mg
18%

Iron
3mg
17%

Manganese
0.28mg
14%

Fiber
3g
12%

Vitamin C
9mg
12%

Folate
45µg
11%

Calcium
67mg
7%

Vitamin D
0.29µg
2%

covered percent of daily need

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