Chicken Ball Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
8 cups Water4 thighs (approx 1.75#s), w/bone and skin 2 breasts (approx 8oz total), skinless, boneless, 99% fat free1/4 onion8 oz carrots (baby are fine)2 stalks celery + some hearts for flavor2 cups College Inn Light and Fat Free Chicken broth 1/2 stick of real butter
Put in a large pot:
8 cups Water
thighs
breasts
onion
carrots
celery + hearts
-------------------------------------
Slow boil until chicken is fully cooked.
Remove all ingredients, separating chicken from veggies.
Once the thighs are cool enough. de-bone and de-skin the thighs, tearing meat into small pieces.
Cut breast meat into small pieces, too.
Cut cooked celery, carrots and onions into small pieces.
Return all cut meat and veggies to broth.
Add 2 cups College Inn Light and Fat Free Chicken broth to pot.
Add 1/2 stick of real butter.
Bring pot to boil and add Gnocchi.
When the Gnocchi puff up and float, the Chicken Ball Soup is done.
Serving Size: Makes approx 8 - 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user JSPILLANE.
8 cups Water
thighs
breasts
onion
carrots
celery + hearts
-------------------------------------
Slow boil until chicken is fully cooked.
Remove all ingredients, separating chicken from veggies.
Once the thighs are cool enough. de-bone and de-skin the thighs, tearing meat into small pieces.
Cut breast meat into small pieces, too.
Cut cooked celery, carrots and onions into small pieces.
Return all cut meat and veggies to broth.
Add 2 cups College Inn Light and Fat Free Chicken broth to pot.
Add 1/2 stick of real butter.
Bring pot to boil and add Gnocchi.
When the Gnocchi puff up and float, the Chicken Ball Soup is done.
Serving Size: Makes approx 8 - 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user JSPILLANE.
Nutritional Info Amount Per Serving
- Calories: 204.6
- Total Fat: 6.8 g
- Cholesterol: 39.4 mg
- Sodium: 390.2 mg
- Total Carbs: 24.6 g
- Dietary Fiber: 2.6 g
- Protein: 11.0 g
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