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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 286.5
  • Total Fat: 19.2 g
  • Cholesterol: 25.3 mg
  • Sodium: 457.4 mg
  • Total Carbs: 3.7 g
  • Dietary Fiber: 1.2 g
  • Protein: 10.1 g

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

Submitted by: PIXIESTIX6669
Classic Chicken Soup

Introduction

This soup isn't for the squimish when it comes to fat content...I'm a borderline Primal who believes in the importance of healthy animal fats (only from organically raised animals) and the use of skin, bones and organ meats in dishes...this soup is really one of the best you'll ever taste! I'm also a believer in "slow food"...it usually takes me 5 hours to make this soup, but it's so worth it! This soup isn't for the squimish when it comes to fat content...I'm a borderline Primal who believes in the importance of healthy animal fats (only from organically raised animals) and the use of skin, bones and organ meats in dishes...this soup is really one of the best you'll ever taste! I'm also a believer in "slow food"...it usually takes me 5 hours to make this soup, but it's so worth it!
Number of Servings: 12

Ingredients

    1/2 organic chicken, skin and bones intact with giblets about 1.5 lbs) washed and dried
    3 large stalks organic celery, washed, cut into large chunks
    3 large organic carrots, peeled, trimmed and cut into large pieces
    1 medium onion, peeled and cut into large pieces
    1/2 cup extra virgin olive oil
    2 tsps organic tomato paste
    Enough spring water to completely cover ingredients in stock pot.

    To taste:
    Flat Italian parsley
    Dried, powdered sage
    Ground black pepper
    Sea salt
    Fresh or dried rosemary
    Bay leaves

Tips

I prefer a clear broth to one with any "nasty bits" or bones. Though I make this soup with the innards and bones, I don't eat them...just want the health benefits and flavor. When done, I strain through a fine sieve for a beautifully rosy, clear broth. I remove the meat from the bones, shred it and return to the soup. Remove bay leaves and discard. You can add any vegetables or pasta/rice/grain you'd like to this soup. Lasts up to 3 days in the fridge, or 3 months in the freezer...When I reheat, I add sauteed mushrooms and raw boy choy greens...Yummers!


Directions

Cover bottom of stock pot with olive oil and heat; add giblets and brown lightly on both sides, reserve.
Carefully place chicken in oil and brown lightly on both sides; remove and reserve.
Add carrots, celery and onions to oil and carmelize; add tomato paste, stirring frequently.
Add spices and return chicken and giblets back to stockpot; fill pot with spring water until chicken is completely covered.
Cover stockpot and bring to a boil; reduce heat to a simmer and cook 4 hours.


Serving Size: Makes 12 1 cup servings






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