Chicken Soup (Dr. Oz)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
6 Cups water3 Cups Fat Free No sodium chicken broth1 Whole roasting chicken1 Large Onion cut into wedges4 Stalks Celery, thickly sliced1 Bunch of fresh parsley stems (1/2 C)1/2 Cup Low sodium V81 Small rutabaga (8 oz) peeled and cut into 1/2" chunks3 Large Carrots, sliced1 lb Yukon Gold potatoes, scrubbed and cut into 1/2" chunks. Salt and Pepper to taste
Combine water and chicken broth in an 8-quart dutch oven; place over high heat.
Add chicken, onion, celery, parsley stems, and vegetable juice; bring to a boil.
Reduce heat to medium low and simmer 20 to 25 minutes or until internal temperature of chicken reaches 160 F.
Remove chicken to a plate; let stand until cool.
Discard skin and bones and refrigerate for another use. If desired, some of the chicken may be returned to the soup.
Meanwhile, continue simmering soup, covered, for 1 hour.
Strain the mixture well; discard the solids.
Return broth to dutch oven. Spoon off and discard fat from broth.
Add rutabaga and carrots; simmer 10 minutes.
Add potatoes; simmer 10 minutes or until vegetables are tender.
Add salt and pepper to taste, if desired.
Serving Size: Makes 15 1 cup servings
Number of Servings: 15
Recipe submitted by SparkPeople user CADEROM.
Add chicken, onion, celery, parsley stems, and vegetable juice; bring to a boil.
Reduce heat to medium low and simmer 20 to 25 minutes or until internal temperature of chicken reaches 160 F.
Remove chicken to a plate; let stand until cool.
Discard skin and bones and refrigerate for another use. If desired, some of the chicken may be returned to the soup.
Meanwhile, continue simmering soup, covered, for 1 hour.
Strain the mixture well; discard the solids.
Return broth to dutch oven. Spoon off and discard fat from broth.
Add rutabaga and carrots; simmer 10 minutes.
Add potatoes; simmer 10 minutes or until vegetables are tender.
Add salt and pepper to taste, if desired.
Serving Size: Makes 15 1 cup servings
Number of Servings: 15
Recipe submitted by SparkPeople user CADEROM.
Nutritional Info Amount Per Serving
- Calories: 106.5
- Total Fat: 1.0 g
- Cholesterol: 36.2 mg
- Sodium: 262.2 mg
- Total Carbs: 9.6 g
- Dietary Fiber: 1.8 g
- Protein: 15.4 g
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