Miracle Chicken Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
12C water2C organic chicken stock (add the other 2 if necessary)1 whole chicken (about 4.5lbs)1-2 small onions, quartered2C carrots4 celery stocks, halved9 cloves of garlic, peeled2lbs tri-colored rotiniSageOreganoBlack PepperRosemary (easy, it's strong)4 Bay leavesPinch of parsley1 Zucchini, chopped4 small, sweet bell peppers, any color (or 1 regular size)
Remember, all measurements are both to my own taste and not actually measured, so just experiment!
Bring water and the first half of the chicken stock. Add the whole chicken in, along with the whole baby carrots (or halved long carrots), celery, onions, garlic, and spices which are all measured to taste. Try about 1tbsp for all except the rosemary because that one will over power the rest. Add the bay leaves and let the whole thing return to a boil.
Continue to boil for about 45min-1hr. This ensures the chicken is fully cooked. Pull out the chicken and let it cool. If your veggies are too soft (I like them crunchy) then pull out the veggies you already cooked and simply add the same amount. If adding new carrots and celery, halve the baby carrots and slice the celery. Chop the bell peppers and zucchini and add to the cooked soup.
By now, you should be ready to shred the chicken. Be careful not to leave any bones and run a knife through the meat to keep it small. Then add that to the soup. Cook about 2 boxes of pasta (about 2 lbs) and dump that in as well. If you need more liquid, add more chicken stock, not water. Check your seasoning, and adjust if necessary.
Serving Size: 30 1-cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user SSUN__SHSHINE.
Bring water and the first half of the chicken stock. Add the whole chicken in, along with the whole baby carrots (or halved long carrots), celery, onions, garlic, and spices which are all measured to taste. Try about 1tbsp for all except the rosemary because that one will over power the rest. Add the bay leaves and let the whole thing return to a boil.
Continue to boil for about 45min-1hr. This ensures the chicken is fully cooked. Pull out the chicken and let it cool. If your veggies are too soft (I like them crunchy) then pull out the veggies you already cooked and simply add the same amount. If adding new carrots and celery, halve the baby carrots and slice the celery. Chop the bell peppers and zucchini and add to the cooked soup.
By now, you should be ready to shred the chicken. Be careful not to leave any bones and run a knife through the meat to keep it small. Then add that to the soup. Cook about 2 boxes of pasta (about 2 lbs) and dump that in as well. If you need more liquid, add more chicken stock, not water. Check your seasoning, and adjust if necessary.
Serving Size: 30 1-cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user SSUN__SHSHINE.
Nutritional Info Amount Per Serving
- Calories: 3,972.5
- Total Fat: 41.5 g
- Cholesterol: 620.1 mg
- Sodium: 2,833.9 mg
- Total Carbs: 573.7 g
- Dietary Fiber: 50.7 g
- Protein: 297.6 g
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