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4.5 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 71.4
  • Total Fat: 1.6 g
  • Cholesterol: 37.8 mg
  • Sodium: 113.0 mg
  • Total Carbs: 1.6 g
  • Dietary Fiber: 0.5 g
  • Protein: 12.0 g

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

Submitted by: FRANCLYN

Introduction

This one takes some foresight/prep but tastes delish. We cook two chickens one night and use the double boiler to make stock from the leftovers the next day. This one takes some foresight/prep but tastes delish. We cook two chickens one night and use the double boiler to make stock from the leftovers the next day.
Number of Servings: 18

Ingredients

    1 roasting chicken (approx. 5 pounds)
    3 long stalks of celery, chopped
    1 c. chopped carrots
    1/4 c. chopped onions
    4 cloves garlic, minced
    1 1/2 tsp. black pepper
    1 tsp. garlic salt

Directions

Bake roasting chicken. Strip meat and skin from bones and put them with any congealed fats in top of double boiler (steamer basket). Fill bottom of pan with about an inch of water. Heat for some time until most of the "goodies" are off the bones, adding water as you go to keep it fairly full on the bottom.
Pour liquid into crockpot. Add 6 cups of water, chopped meat from chicken, vegetables and seasonings.
Makes approx. 18 1-cup servings.

Number of Servings: 18

Recipe submitted by SparkPeople user FRANCLYN.






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Member Ratings For This Recipe

  • Sounds great. I would skim the chicken fat off.... - 5/26/09

    Reply from FRANCLYN (5/26/09)
    Considering how low the final fat count came to and all the good-for-you stuff in chicken fat, I decided to leave it. Your choice.


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  • Sounds Yummy - 5/25/09

    Reply from FRANCLYN (6/4/09)
    I added some frozen chopped spinach to the leftovers (I package them in lunch-size servings and freeze) and heated until it was all hot and NUMMY.


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