Chicken Soup / Stock
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 whole chicken12 cups water1 diced onion2 cut carrots2 cut celery stalks1 tbs salt1 tsp black pepperpinch saffron
Clean chicken and place in pot of water. Use enough water to make sure it is covered. Cook for 3 hours.
Add remaining ingredients and cook until the carrots & celery are soft. Remove from heat, cool, and then put in the refrigerator.
Remove cold soup from refrigerator and skim chicken grease from the top of the soup. Remove chicken and pick from the bones, discarding the bones & skin. Add meat back to soup or add some and reserve some for other meals.
Reheat thoroughly, adjust seasonings, and serve.
Serving Size: 12 soup bowls
Number of Servings: 12
Recipe submitted by SparkPeople user JATO791.
Add remaining ingredients and cook until the carrots & celery are soft. Remove from heat, cool, and then put in the refrigerator.
Remove cold soup from refrigerator and skim chicken grease from the top of the soup. Remove chicken and pick from the bones, discarding the bones & skin. Add meat back to soup or add some and reserve some for other meals.
Reheat thoroughly, adjust seasonings, and serve.
Serving Size: 12 soup bowls
Number of Servings: 12
Recipe submitted by SparkPeople user JATO791.
Nutritional Info Amount Per Serving
- Calories: 256.1
- Total Fat: 16.9 g
- Cholesterol: 102.1 mg
- Sodium: 311.2 mg
- Total Carbs: 1.4 g
- Dietary Fiber: 0.5 g
- Protein: 21.0 g
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