Homemade Chicken Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 28
Ingredients
1.0 tbsp Savory, ground0.8 cup Canola Oil250.0 Grams Roasting Chicken, light meat200.0 Grams Carrots, raw200.0 Grams Celery, raw1.0 medium (2-1/2" dia) Onions, raw500.0 Grams Potato, raw10.0 cup (8 fl oz) Water, tap6.0 serving Lawry's Seasoning Salt (1/4 tsp)90.0 gram(s) Uncle Ben's Converted Long Grain Rice per 30g dry serving
Roast a small chicken in the oven to brown skin and develop flavor. Remove breast meat and boil the remainder in water to create stock. Boil for several hours, then remove carcass, allow to cool, and separate chicken from bones. At this time, add cubed vegetables, rice, seasoning, and chicken to soup stock. Lightly simmer until cooked. Makes approx. 28 ladel servings (0.8cup).
Serving Size: 28 ladles servings
Number of Servings: 28.0
Recipe submitted by SparkPeople user METAGODDESS.
Number of Servings: 28.0
Recipe submitted by SparkPeople user METAGODDESS.
Nutritional Info Amount Per Serving
- Calories: 98.8
- Total Fat: 6.6 g
- Cholesterol: 6.7 mg
- Sodium: 101.8 mg
- Total Carbs: 6.8 g
- Dietary Fiber: 0.9 g
- Protein: 3.1 g
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