Chicken Vegetable soup
- Number of Servings: 8
Ingredients
Waterchicken partsCeleryCarrotsonionpotatosalt to tastedill weed
take one whole chicken and place in 8 cups of water with salt. Bring to boil and simmer for 2-3hrs. Remove from heat and let cool. Remove chicken parts and strain broth in strainer using cheese cloth or heavy duty paper towel to remove scum and fat. Place broth in fridge over night. In the meantime remove chicken breast and thighs and chop up and put aside for next day. Next day skim remaining fat from top of broth. Bring to boil, chop carrots, onions, celery and potato and dill. Add to broth with rice and meat. Simmer for 20-30 minutes. Season with pepper to taste and serve.
Number of Servings: 8
Recipe submitted by SparkPeople user TRACEYPANGMAN.
Number of Servings: 8
Recipe submitted by SparkPeople user TRACEYPANGMAN.
Nutritional Info Amount Per Serving
- Calories: 144.1
- Total Fat: 1.6 g
- Cholesterol: 48.5 mg
- Sodium: 90.9 mg
- Total Carbs: 13.1 g
- Dietary Fiber: 1.8 g
- Protein: 18.4 g
Member Reviews