Home Made Chicken SoupSubmitted by: MUSICJOHNSON1
IntroductionThis recipe makes a lot of soup. Reduce all ingredients for less volume and recalculate recipe for revised nutritional information. This recipe makes a lot of soup. Reduce all ingredients for less volume and recalculate recipe for revised nutritional information.
1 President's Choice Large Whole Slow Roasted BBQ Rotisserie Chicken
11-12 small potatoes
12 cups Green Giant Frozen Mixed Vegetables
4 medium President's Choice Organic Onions
1 cup Minute Rice Whole Grain Brown
1/2 cup Club House Garlic Plus
2 tsps Knorr Aromat Meat Seasoning
While chicken is boiling, peel and cube (or slice) 11-12 small potatoes, measure out one cup of rice, 12 cups of frozen vegetables, and peel and quarter remaining onions. Set all ingredients aside.
Once chicken is done boiling, remove pot from heat. Remove carcass (or chicken pieces) from liquid with a straining utensil and place it in a measuring container. Let carcass (or chicken pieces) cool until you can handle it without burning your hands. Increase cooling time for carcass. (Placing chicken pieces/carcass in the freezer on a paper plate for a short period helps reduce cooling time).
Once chicken has sufficiently cooled, if you have boiled the carcass, with clean hands, remove as much chicken as possible from the bones and measure it on your food scale. Before measuring, let the chicken sit in measuring container for a few minutes so that excess liquid will settle. Once liquid has settled, strain it from the container and add it to the pot. This way, when you weigh your chicken the measurement will be more accurate. Do the same if you have used chicken pieces. ( It all counts!) Wash and dry your hands thoroughly after you are done handling the chicken.
Once you have weighed your chicken, put it back in the pot along with frozen vegetables, rice, remaining potatoes, onions, and spices.
Bring mixture to a boil, reduce to medium/high heat, and let cook for 30 minutes, partially covered (a bit longer if you want the potatoes to be less chewy).
Makes 20 1-cup servings.
Serving Size: Makes 20 1-cup servings
Number of Servings: 20
Recipe submitted by SparkPeople user MUSICJOHNSON1.