Recipe: Chicken einthopf with corn step by step with pictures | Handy.Recipes

Chicken einthopf with corn

Cooked Chicken Einthopf with Corn

Time to cook: 40 minutes

Total Servings: 5

Nutritional Value

A hearty, thick, warming chicken soup (you don't need a side dish), bright and sunny, light and healthy (with minimum heat treating vegetables). What could be better, when it's winter, January, frosty ..

Author of the recipe

Ingredients for chicken aintopf with corn:


  • Chicken (Broiler 1,300kg) - 1 pc
  • Leek (or onions) - 1 pc
  • Sweet pepper (preferably in different colors) - 3 pcs
  • Petiole celery - 3 pcs
  • Water (or chicken broth) - 1 l
  • Corn (frozen, 1 package) - 300 g
  • Salt (to taste)

How to cook chicken aintopf with corn step by step with photos


We cut the chicken into 6-8 pieces (remove the skin from the chicken only if you want), pour 1 liter of water (or chicken broth if you want super-cooked soup) and cook until the meat is ready (broiler is enough for about 30 minutes, if the chicken is country - usually a bit longer). It's in the recipe, but every hostess has its own way to cook the broth. I pour water over chicken, let it boil and simmer on low heat for 5 minutes, then I drain the water, pour a liter of fresh water (or broth) and cook on this (second) broth further.

While the broth is boiling, we wash and peel vegetables, cut the onion in half rings (if the onion is small - better small cubes), cut the celery stalks and bell peppers, as you like, but not coarsely. You can make the cooking a little more complicated and fry the onions in vegetable or butter until golden, add peppers and celery to them and stew a little. But I usually do not do that (the less fried and the shorter cooking the vegetables, the better, and to the boiled onions in our family are calm). We take the boiled chicken out of the broth, remove the meat from the bones, and cut it into pieces.

We add corn to the broth (without defrosting it), when it boils. There we also send vegetables and chopped meat, after boiling again, simmer on low heat for 5 minutes, salt to taste, if desired, turn off and allow to "finish" under the lid for 10 minutes more. And that's it, we are ready to serve!

Before serving you can add fresh herbs to the soup, in the recipe it is suggested to season with cream (but this is optional). Bon appétit, warm yourself up nicely!

Nutritional Value:

Whole Dish:
Calories
3114.6 Calories
Protein
314.7 g
Fat
74.9 g
Carbohydrates
310.9 g
Per Serving:
Calories
622.9 Calories
Protein
62.9 g
Fat
15 g
Carbohydrates
62.2 g
100g:
Calories
66.8 Calories
Protein
6.8 g
Fat
1.6 g
Carbohydrates
6.7 g

Leeks, Salt, Chicken, Water, Vegetable, Bell peppers, Celery, Rich, Corn, Soups, Hot Soups

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