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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 108.6
  • Total Fat: 3.6 g
  • Cholesterol: 128.4 mg
  • Sodium: 1,326.6 mg
  • Total Carbs: 9.0 g
  • Dietary Fiber: 2.4 g
  • Protein: 11.9 g

View full nutritional breakdown of Heavenly Chicken Soup (2 points p/serve) calories by ingredient
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Heavenly Chicken Soup (2 points p/serve)

Submitted by: WOTSHEWROTE
Heavenly Chicken Soup (2 points p/serve)

Introduction

Think chicken soup but better. It's a heavenly blend of subtle flavours that seem an unusual mix, but once they combine turn the humble chicken broth into a creamy, goodness-packed and satisfying soup. My favourite comfort food of all time.

I make this soup using the leftover carcass of a whole roast chicken (intact, with approx. 1 breast of skin less meat left on the bone). But if you are in a hurry you can use ready-made broth and a whole breast.
Think chicken soup but better. It's a heavenly blend of subtle flavours that seem an unusual mix, but once they combine turn the humble chicken broth into a creamy, goodness-packed and satisfying soup. My favourite comfort food of all time.

I make this soup using the leftover carcass of a whole roast chicken (intact, with approx. 1 breast of skin less meat left on the bone). But if you are in a hurry you can use ready-made broth and a whole breast.

Number of Servings: 8

Ingredients

    Leftover carcass from roasted chicken (with leftover meat = approx 1 whole breast)
    8 cups water
    1 large onion
    2 sticks celery
    2 carrots
    1 handful of fresh parsley
    2 large lemons (or 1 lemon and 2 limes)
    4 large eggs
    2-3 chicken or veggie stock cubes (depending on quality)
    Salt and Pepper to taste (nice with generous pepper)

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Directions

Fill large pot with the water. Add chicken carcass. Chop carrots in half and add to pot. Chop celery and onion finely and add to pot. Add chopped parsley and oregano. Bring to boil and then lower heat and simmer on low for approx 1 hour (covered). Once simmered, turn off heat, remove chicken and, carrots. Add stock cubes, salt and pepper and blend remaining broth so that broth is smooth. Pick meat off chicken carcass and add to broth (in small pieces). Discard carrot from recipe. While soup is still hot, separate the eggs and add just the whites to a small bowl. Mix with a handblender until frothy (not stiff). Add yolks and mix another few seconds. Add juice from lemons/limes and mix another few seconds. The egg mixture will have bleached to a creamy, frothy white from the lemon juice. Pour this mixture over the cooked soup and stir though until all soup is a creamy colour with a slightly frothy top. Ready to eat now... or cold later... and can be reheated/frozen. Will be delicious for around a week in the fridge.


Number of Servings: 8

Recipe submitted by SparkPeople user WOTSHEWROTE.






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Member Ratings For This Recipe


  • Very Good
    1 of 1 people found this review helpful
    Thought the addition of eggs sounded really good - and it was! - 10/18/09

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  • Very Good
    1 of 1 people found this review helpful
    good soup - 10/10/09

    Reply from WOTSHEWROTE (10/11/09)
    Thank you... except I forgot that when you are boiling the chicken for broth, you need to add some stock cubes (chicken or veggie). Will edit the recipe now... LOL


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  • We had this soup tonight for dinner, and it was very yummy! My husband liked the lemon addition--me too! Very satisfying. Thanks for sharing! - 11/19/09

    Was this review helpful?   yes  No