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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 79.3
  • Total Fat: 3.8 g
  • Cholesterol: 20.0 mg
  • Sodium: 371.3 mg
  • Total Carbs: 6.0 g
  • Dietary Fiber: 1.5 g
  • Protein: 6.1 g

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

Submitted by: DUNJEN2

Introduction

I love chicken soup when I'm not feeling good. It always makes me feel better. Substitute whatever veggies are in season or that you prefer I love chicken soup when I'm not feeling good. It always makes me feel better. Substitute whatever veggies are in season or that you prefer
Number of Servings: 16

Ingredients

    1 rotisserie chicken
    4 large carrots
    1.5 c mushrooms
    2 c okra
    2 T garlic
    3 medium onions

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Directions

There is really no prep time b/c you just buy the chicken and drop it in the pot. Everything else you do while it is boiling.

I cheat and get the cooked rotisserie chicken from the store. Put it in a pot and fill it until the water is a 1/2 inch to inch over it. (depends how big your pot is! And how much soup you want.) Let it boil until the chicken is falling off, usually 45 min to an hour.

When you think the chicken is almost ready chop your onions. Remove the chicken and put your onions into the water. Add seasonings to taste. I like rosemary, thyme, sage and basil. Let that keep boiling away while you pull and shred the chicken. I usually dispose of the skin to cut fat.

Put the chicken back into the water.

Start cutting your carrots. Put your carrots in and chop your celery. Put the celery in and cut your okra. Put your okra in and chop your mushrooms.

Everything is in let it go another 10 minutes or so and you are ready to go.

I like to make some wild or brown rice to go with it and put a half cup in the bowl before adding the soup. Also, a couple of slices of avocado as garnish are great!

Number of Servings: 16

Recipe submitted by SparkPeople user DUNJEN2.






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