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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 141.3
  • Total Fat: 5.2 g
  • Cholesterol: 39.5 mg
  • Sodium: 216.9 mg
  • Total Carbs: 12.5 g
  • Dietary Fiber: 2.1 g
  • Protein: 10.3 g

View full nutritional breakdown of Chicken Soup calories by ingredient
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Chicken Soup

Submitted by: CANDYBILL

Introduction

Excellent for fighting colds! Excellent for fighting colds!
Number of Servings: 16

Ingredients

    1 4# whole chicken, skin removed
    1 1/2 cups chopped baby carrots
    1 1/2 cups chopped celery
    1 large onion, chopped
    3 cloves garlic, minced
    5 cups Swanson Chicken Broth (99% Fat Free)
    12 cups water
    1 8oz package sliced mushrooms
    8 oz Whole Wheat Rotini pasta

Directions

You want to use a whole chicken - bones and all - if you want the full flavor *and* the cold-remedy (the marrow from the chicken bones is what holds the antibodies, as the soup cooks, the marrow cooks into it, and that's what gives it the immune system boost). If you're not wanting this to fight a cold, then you can use boneless, skinless breasts - but it won't have as much flavor.

1) Remove innards from chicken, and remove skin from chicken as thoroughly as possible.

2) Heat a large pot, spray with PAM. Drop in the carrots, onion, celery and garlic. Saute until onion is translucent.

3) Add in mushrooms, and any dried herbs you might want to use (Italian herbs, rosemary, thyme, basil...) Stir well.

4) Add chicken broth, stir well.

5) Drop in the whole chicken. Cover over with water (you won't use all 12 cups).

6) Bring to boil, reduce heat to simmer, cook until chicken is cooked through, about 30-40 minutes. Using tongs and a large spoon, remove the chicken from the pot, and place on a plate, cutting board or tray. Set aside to cool (about 30-40 minutes).

7) Add remaining water, allow to simmer.

8) When chicken has cooled to the touch, start picking off the meat. Pull apart into bite-sized pieces (don't forget the oysters!) and drop into the soup. Toss the bones into the trash.

9) If any of the meat was still pink or red (usually happens at the thigh or breastbone) cook about 10 minutes more to be sure chicken is fully cooked. You may add the pasta at this point.

10) Add salt and pepper to taste.

11) Skim any remaining fat you may have missed form the top (use a ladle and a glass measuring cup - the fat will rise to the top and you can take it off). A quick trick is to dump ice cubes into the hot soup - the solids will drop to the bottom so you don't have to worry about pulling out the "good stuff" - plus it cools the soup a bit faster.


Number of Servings: 16

Recipe submitted by SparkPeople user CANDYBILL.






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