Chicken Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 (3 pound) whole chicken, cut into pieces2 quarts water1 large onion, chopped2 stalks celery with leaves, chopped1/2 c. chopped fresh parsley5 black peppercorns1 bay leaf1/4 tsp celery seed1 pinch dried thyme1 tsp. salt1 c. sliced carrots1/2 c. sliced celery1/4 c. minced onion1 T. dried parsley1 tsp salt1/2 tsp black pepper1/2 c. uncooked brown rice
1. In lg. pot combine chicken, water, large onion, celery with leaves, fresh parsley, peppercorns, bay leaf, celery seed, thyme and 1 tsp. salt. Bring to boil, reduce heat and simmer 4 hours.
2. Strain stock, reserving chicken, and refrigerate 30 min.
3. skim fat from top of stock. Remove skin and bone from chicken and cut into bite-size pieces. Return stock and chicken to pot and stir in carrots, celery, onion, parsley, salt, pepper and rice. Bring to boil, reduce heat and simmer 30 min.
Serving Size: 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user MISSSVJS.
2. Strain stock, reserving chicken, and refrigerate 30 min.
3. skim fat from top of stock. Remove skin and bone from chicken and cut into bite-size pieces. Return stock and chicken to pot and stir in carrots, celery, onion, parsley, salt, pepper and rice. Bring to boil, reduce heat and simmer 30 min.
Serving Size: 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user MISSSVJS.
Nutritional Info Amount Per Serving
- Calories: 148.8
- Total Fat: 3.5 g
- Cholesterol: 70.4 mg
- Sodium: 846.7 mg
- Total Carbs: 4.8 g
- Dietary Fiber: 0.7 g
- Protein: 23.3 g
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