Chicken Soup Without the Canned Broth Flavor
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 139.0
- Total Fat: 1.1 g
- Cholesterol: 24.3 mg
- Sodium: 639.1 mg
- Total Carbs: 20.5 g
- Dietary Fiber: 1.7 g
- Protein: 12.5 g
View full nutritional breakdown of Chicken Soup Without the Canned Broth Flavor calories by ingredient
Introduction
Canned broth leaves something to be desired. I used to buy a whole chicken, cut it up and make my own broths for soup. To save on time, I've developed this recipe using split chicken breasts and have cut the prep time a great deal while, still getting a rich and lovely flavorful broth. Canned broth leaves something to be desired. I used to buy a whole chicken, cut it up and make my own broths for soup. To save on time, I've developed this recipe using split chicken breasts and have cut the prep time a great deal while, still getting a rich and lovely flavorful broth.Number of Servings: 7
Ingredients
-
To Thicken Broth:
10 cups of broth (I used fat free/low sodium)
4 cups water
1 large onion, peeled and quartered
4 garlic cloves, peeled and halved
2-3 carrots
1 stalk celery
2 split chicken breast skinned (one trimmed and removed from bone, reserving the bone for soup stock-cut this into small pieces and reserve for later, seasoning with salt and pepper if desired; the other left on the bone for stock.
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For soup:
Reserved chicken from previous split breast
2-3 carrots, peeled and sliced into discs
2-3 small- medium Yukon Gold potatoes (I used about 12.5 oz)
1/2 cup uncooked rice
Salt to taste
Directions
For stock:
Place broth, water, onion, garlic, carrots, and celery into a stock pot and bring to a boil. Once boiling, add split breast still on bone along with the reserved bone from previous split breast. Allow this to cook down for an hour and a half.
After stock is done reducing, turn off flame, and strain liquid. Set aside. In a second soup pot, (or clean out the first), saute reserved chicken until no longer pink. Add carrots and saute until "sweated" (about 2-3 minutes). Add reserved liquid and add potatoes. Bring to a boil. Add rice. Allow to cook for 30 minutes or until rice and potatoes are tender.
At this point, add salt to taste.
Serving size: 1 cup
Makes about 7 and 1/2 servings
Note: as the soup cools, rice will continue to absorb liquid. When reheating, simply add a bit of water or broth to the bowl and reheat. (I like to add an additional dash of salt to the bowl after adding the liquid, since there is so little sodium in this recipe already).
Number of Servings: 7.5
Recipe submitted by SparkPeople user BLUESWIRLY.
Place broth, water, onion, garlic, carrots, and celery into a stock pot and bring to a boil. Once boiling, add split breast still on bone along with the reserved bone from previous split breast. Allow this to cook down for an hour and a half.
After stock is done reducing, turn off flame, and strain liquid. Set aside. In a second soup pot, (or clean out the first), saute reserved chicken until no longer pink. Add carrots and saute until "sweated" (about 2-3 minutes). Add reserved liquid and add potatoes. Bring to a boil. Add rice. Allow to cook for 30 minutes or until rice and potatoes are tender.
At this point, add salt to taste.
Serving size: 1 cup
Makes about 7 and 1/2 servings
Note: as the soup cools, rice will continue to absorb liquid. When reheating, simply add a bit of water or broth to the bowl and reheat. (I like to add an additional dash of salt to the bowl after adding the liquid, since there is so little sodium in this recipe already).
Number of Servings: 7.5
Recipe submitted by SparkPeople user BLUESWIRLY.
