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4.5 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 110.1
  • Total Fat: 2.1 g
  • Cholesterol: 22.9 mg
  • Sodium: 110.8 mg
  • Total Carbs: 15.7 g
  • Dietary Fiber: 4.2 g
  • Protein: 8.0 g

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

Submitted by: FCHOVITZ


Number of Servings: 8

Ingredients

    1 whole chicken
    4 carrots sliced
    5 celery stalks, sliced
    2-3 parsnips, sliced
    water to cover
    2 medium onions chopped large
    salt and pepper to taste
    2 tbsp.dill, fresh chopped
    2 tlsp thyme chopped
    3 tpsp parsley chopped
    1 bay leaf
    16 oz. noodles, cooked

Directions

Trim whole chicken of all excess fat, and remove half of the skin and wash well. Cover whole washed chicken in large pot and bring water to a boil. Reduce heat to simmer, cover, and proceed to preparing vegetables.

Chop all vegetables and add to pot along with all herbs, bay leaf and salt and pepper. Simmer soup until chicken is tender, about 45 minutes to 1 hour, and remove from heat. Once soup is cooled, remove chicken from the pot and take all of the chicken meat off of the bones. Return meat to pot, and place pot in the refrigerator for several hours or over night.

The next day, skim the fat off of the top of the soup and put on a low heat to warm up. In the meantime, boil the noodles of you choice and drain. Place 1/2 to 1 cup of noodles in the bottom of a soup bowl. Add chicken soup to the bowl, sprinkle with chopped parsley and/or dill and serve with crusty whole wheat bread.

Number of Servings: 8

Recipe submitted by SparkPeople user FCHOVITZ.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    I love chicken soup and this one is low in calories I will try it again! - 6/28/09

    Reply from FCHOVITZ (6/28/09)
    Thanks! It is just wonderful on a cold snowy day, or in September, using all fresh veggies from the garden or Farmer's Market.


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