Hearty Homemade Chicken Vegetable Soup
- Number of Servings: 6
Ingredients
Chicken stock, home-prepared, 6 cup Roasting Chicken, .25 chicken, bone and skin removed Onions, raw, .5 large (Celery, raw, 3 stalk, medium (7-1/2" - 8" long) (Carrots, raw, 2 medium *Potato, raw, 2 small (1-3/4" to 2-1/2" dia.)*Snow Peas, fresh, 1.5 cup *Summer Squash, 1 small or 1/2 yellow and 1/2 green summer squashSalt, 1 tsp Sea salt is best.Pepper, black, 1 tsp Freshly ground.Parsley, dried, 1 tbsp Sage, ground, .25 tsp Rosemary, dried, .5 tsp Thyme, ground, .25 tsp Use fresh herbs if you have them.
Make your own stock with left over roast chichen carcass. There should be about 1 cup of meat left on the bones. Pick the meat off after making stock. You will have 12 cups of stock. Split and freeze six cups of it while using the other 6 cups to make soup. Chop all vegetables and add to stock pot. Add all spices. Bring to a boil then simmer for 30 minutes to 2 hrs, whatever is convenient.
Number of Servings: 6
Recipe submitted by SparkPeople user IRISHGAL26.
Number of Servings: 6
Recipe submitted by SparkPeople user IRISHGAL26.
Nutritional Info Amount Per Serving
- Calories: 229.5
- Total Fat: 4.4 g
- Cholesterol: 34.0 mg
- Sodium: 820.2 mg
- Total Carbs: 28.9 g
- Dietary Fiber: 4.7 g
- Protein: 18.5 g
Member Reviews