Hearty Herbed Chicken Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
4 skinless, bone-in chicken breast halves, well trimmed (about 2 pounds) 2 large garlic cloves, minced 1 Tbsp chopped fresh thyme 1/4 tsp freshly ground black pepper 1/2 tsp salt, divided 5 cups chicken broth 1 cup water 3 medium carrots, cut into 1" pieces 2 medium white turnips, peeled and cut into wedges 3 celery stalks with leaves, cut into 1" pieces 2 medium onions, cut into wedges 1/2 cup chopped fresh flat-leaf parsley
With kitchen shears, cut the chicken breasts in half crosswise.
In a cup, mix the garlic, thyme, pepper, and 1/4 teaspoon salt. Rub the mixture all over the chicken and place the chicken in a Dutch oven.
Add the broth, water, carrots, turnips, celery, onions, and the remaining 1/4 teaspoon salt. Cover and bring to a boil over high heat. Reduce the heat to low and simmer for about 45 minutes, or until the vegetables are tender and the chicken is no longer pink. Remove the chicken from the soup; cut into bite-size pieces, removing the bones. Return the meat to the pot.
Stir in the parsley and ladle into deep soup bowls.
Number of Servings: 12
Recipe submitted by SparkPeople user TABBYKAT75.
In a cup, mix the garlic, thyme, pepper, and 1/4 teaspoon salt. Rub the mixture all over the chicken and place the chicken in a Dutch oven.
Add the broth, water, carrots, turnips, celery, onions, and the remaining 1/4 teaspoon salt. Cover and bring to a boil over high heat. Reduce the heat to low and simmer for about 45 minutes, or until the vegetables are tender and the chicken is no longer pink. Remove the chicken from the soup; cut into bite-size pieces, removing the bones. Return the meat to the pot.
Stir in the parsley and ladle into deep soup bowls.
Number of Servings: 12
Recipe submitted by SparkPeople user TABBYKAT75.
Nutritional Info Amount Per Serving
- Calories: 141.6
- Total Fat: 2.2 g
- Cholesterol: 44.9 mg
- Sodium: 835.7 mg
- Total Carbs: 6.7 g
- Dietary Fiber: 1.5 g
- Protein: 22.9 g
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