chicken vegetable soup from chicken carcass
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
6 serving Broth, chicken: College Inn, Light & Fat Free, 50% less Sodium, Chicken Broth, 1 cup/serv 295 grams (10.5 ounces or about 3 cups) Chicken Breast (cooked), no skin, roasted 155 grams Carrots, raw 110 grams Celery, raw 55 grams Onions, raw 175 grams Zucchini 1 tsp Salt
Don't throw away that roast chicken carcass. Pull off as mush meat as possible, then in a large stew pot add 6 cups light chicken broth and add carcass. Bring to a boil, then simmer for 1/2 hour.
While carcass is simmering, chop carrots, celery, dice onions and spiral zucchini. Cut zucchini into 4 inch strips.
After 1/2 simmer, remove carcass and let cool. strip off as must meat as possible. throw away bones. Strain broth to remove any bones ans skin.
Add the broth back into the pot and add 3 cups or about 11 ounces of chicken. You may need to add some from the chicken dinner you had last night if there are left overs.
Bring to a low simmer and add the vegetables. Add salt to taste. Simmer for 1/2 hour.
Serving Size: makes 4, 12 oz servings
Number of Servings: 4
Recipe submitted by SparkPeople user KCBECKER1.
While carcass is simmering, chop carrots, celery, dice onions and spiral zucchini. Cut zucchini into 4 inch strips.
After 1/2 simmer, remove carcass and let cool. strip off as must meat as possible. throw away bones. Strain broth to remove any bones ans skin.
Add the broth back into the pot and add 3 cups or about 11 ounces of chicken. You may need to add some from the chicken dinner you had last night if there are left overs.
Bring to a low simmer and add the vegetables. Add salt to taste. Simmer for 1/2 hour.
Serving Size: makes 4, 12 oz servings
Number of Servings: 4
Recipe submitted by SparkPeople user KCBECKER1.
Nutritional Info Amount Per Serving
- Calories: 129.3
- Total Fat: 2.1 g
- Cholesterol: 45.7 mg
- Sodium: 1,348.2 mg
- Total Carbs: 7.6 g
- Dietary Fiber: 2.4 g
- Protein: 19.3 g
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