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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 251.1
  • Total Fat: 9.2 g
  • Cholesterol: 58.3 mg
  • Sodium: 1,672.0 mg
  • Total Carbs: 12.4 g
  • Dietary Fiber: 2.3 g
  • Protein: 28.7 g

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

Submitted by: ENGINEERMOM

Introduction

What to do with leftover roasted chicken!

Note: 2 T lard have been added to the ingredients for nutritional calculations because I can't skim all of the fat off the homemade broth.
What to do with leftover roasted chicken!

Note: 2 T lard have been added to the ingredients for nutritional calculations because I can't skim all of the fat off the homemade broth.

Number of Servings: 6

Ingredients

    1 roasted chicken carcass
    ~ 6c. homemade or canned broth
    1-2 large carrots, peeled and diced
    1 celery rib, chopped
    ~1/2 c. diced onion
    ~1 c. frozen mixed veggies
    Salt and pepper to taste

Directions

You have two options for obtaining the chicken broth - use canned or the following:

Place entire chicken carcass in a large pot. If desired, add a quartered onion and some garlic cloves. Just barely cover carcass with water. Do NOT bring to a boil. Turn heat to low, allow to simmer overnight. In the morning, remove the carcass and strain the broth through a strainer or cheesecloth.

Remove the meat from the carcass and save. Discard bones, skin, and any vegetables that were added to the broth. Coarsely chop meat.

To a fresh pot, add a bit of chicken fat from the homemade broth, or a teaspoon or so of vegetable oil. Sautee chopped onion, carrots, and celery until onion has softened slightly. Add broth and barley. Bring to a boil, reduce heat, and simmer for 30 minutes or until veggies are tender. Remove from heat, add chopped chicken and frozen mixed veggies.

Enjoy!

Note: Adding 1/2 c. dry pearled barley instead of the potato adds 37 calories per serving.

Number of Servings: 6

Recipe submitted by SparkPeople user ENGINEERMOM.





TAGS:  Poultry |

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