Weeknight Chicken Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 pound boneless, skinless chicken thighssea salt and black pepper2 tablespoons grass fed butter, like Kerrygold brand1 small onion, diced (3/4 cups)2 large celery stalks, diced (3/4 cups)1 extra-large or 2 medium carrots, diced (3/4 cup)4 cups Homemade Chicken Bone Broth
Preheat oven to 350 degrees.
Season the chicken thighs liberally with salt and pepper. Place them on a rimmed baking sheet pan and bake for 30 - 35 minutes or until the internal temperature of the chicken reaches 165 degrees. When the chicken is finished cooking, chop it into small chunks.
In a large pot over medium heat, melt the butter. Add the onion, celery and carrots, season with salt and pepper, and saute for 5 to 8 minutes or until the vegetables are fork-tender and the onions are translucent.
Add the homemade chicken bone broth and chunks of chicken to the pot and simmer for 10 minutes to marry the flavors.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user EEVAKOS.
Season the chicken thighs liberally with salt and pepper. Place them on a rimmed baking sheet pan and bake for 30 - 35 minutes or until the internal temperature of the chicken reaches 165 degrees. When the chicken is finished cooking, chop it into small chunks.
In a large pot over medium heat, melt the butter. Add the onion, celery and carrots, season with salt and pepper, and saute for 5 to 8 minutes or until the vegetables are fork-tender and the onions are translucent.
Add the homemade chicken bone broth and chunks of chicken to the pot and simmer for 10 minutes to marry the flavors.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user EEVAKOS.
Nutritional Info Amount Per Serving
- Calories: 501.6
- Total Fat: 14.7 g
- Cholesterol: 154.2 mg
- Sodium: 689.4 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 2.0 g
- Protein: 42.7 g
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