Mom's Chicken Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Celery, raw, 1 cup, dicedBaby Cut Carrots, 6 ozOnions, raw, 1 cup, choppedOlive Oil, .5 tbspWhole Chicken thigh, 4 pieces Publix raw Boneless, Skinless Chicken Breast (1 whole), 16 ozGreat Value Fat-free, Less Sodium Chicken broth, 8 cupPotato Inspiration Enchanted Rose Potato (about 7), 2 servingRosemary, dried, 1 tspPoultry seasoning, .5 tspSage, ground, .25 tspGarlic powder, 1 tspTarragon, ground, .25 tspOregano, ground, 1 tspBasil, .5 tspWater, tap, 1 cup (8 fl oz)Goya Tomato Sauce (4 ounce Can), 1 serving
Chop the vegetables into bite-sized pieces. Cut Chicken breasts in half.
Put olive oil (use enough to coat the bottom) in Dutch oven or soup pot & heat. Add chopped celery, onions & baby carrots. Cook (stir frequently!) until onions are translucent. Add chicken thighs, skin side down, cook until skin starts to brown and then add the breasts. Cook (turning meat as needed) at medium heat until all sides of chicken are no longer pink.
Add broth, potatoes, spices and water. Bring to a boil & then reduce heat. Simmer until skin starts to fall off of thighs. Remove the thighs from the pot, take off skin & cut meat from the bone. Put the chicken back in the pot and add tomato sauce. Continue cooking until potatoes are tender & chicken is no longer pink. Total cooking time runs 90-120 minutes.
Serving Size: Makes 8 1-cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user CCWEIMS.
Put olive oil (use enough to coat the bottom) in Dutch oven or soup pot & heat. Add chopped celery, onions & baby carrots. Cook (stir frequently!) until onions are translucent. Add chicken thighs, skin side down, cook until skin starts to brown and then add the breasts. Cook (turning meat as needed) at medium heat until all sides of chicken are no longer pink.
Add broth, potatoes, spices and water. Bring to a boil & then reduce heat. Simmer until skin starts to fall off of thighs. Remove the thighs from the pot, take off skin & cut meat from the bone. Put the chicken back in the pot and add tomato sauce. Continue cooking until potatoes are tender & chicken is no longer pink. Total cooking time runs 90-120 minutes.
Serving Size: Makes 8 1-cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user CCWEIMS.
Nutritional Info Amount Per Serving
- Calories: 2,093.3
- Total Fat: 101.7 g
- Cholesterol: 660.0 mg
- Sodium: 5,416.2 mg
- Total Carbs: 93.2 g
- Dietary Fiber: 16.8 g
- Protein: 195.7 g
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