Mom's Healthy Chicken Soup with Chili powder
Nutritional Info
- Servings Per Recipe: 26
- Amount Per Serving
- Calories: 154.4
- Total Fat: 1.9 g
- Cholesterol: 15.0 mg
- Sodium: 894.7 mg
- Total Carbs: 20.8 g
- Dietary Fiber: 5.6 g
- Protein: 13.8 g
View full nutritional breakdown of Mom's Healthy Chicken Soup with Chili powder calories by ingredient
Number of Servings: 26
Ingredients
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1 Whole chicken around 4 pounds.
After cooking and cleaning I got 215 g. of dark meat and 330 g. of white meat off the bird.
8 cups of chicken broth
100 g of Onions
300 g carrots
110 g celery
30 g of garlic cloves
200 g frozen corn
150 g peas
1 can refried beans
2 cans Mr Gouda's bean mix symphony
2 cans of dized tomatoes
200 g PC Whole wheat Penne
300 g Fozen spinach
1 tsp Mrs. Dash seasoning
1 tsp. Baking soda
8 cups water( tap)
3 tbs chili powder
Directions
In a very large stewing pot add 5 cups of water and boil the chicken with skin on. Cook till done, and let cool, till it is safe to handle. Make sure you put it in the refrigerator to cool down. Then skin and debone and measure the dark and white meat separately. Make sure you don't leave bones in.
Put the liquit that is left from boiling, this is the broth, in refrigerator and cool well. Over night is great. The next morning skim the fat off and get rid of it.
Put the broth in the large pot and start adding veggies to the pot.
Add the carrots, celery onion and garlic and boil for a bit till the carrots are still crunchy. Don't over cook the carrots.
Start adding the can good, rince the mixed beans before putting them in the soup. I usually add a cup of water to the can of refried beans and mix it together in another bowl first as it blends into to the soup better.
Add the tomatoes, Fozen spinach.
I usually add a tsp. of baking soda to the soup as it helps to take that acid out of the tomatoes that you have used.
After everything is in start to boil another pot with water and add the PC Blue menu 100% WWPenne to that and cook for about 10 minutes. Don't over cook this. Drain this and add it to the soup once it is cooled a bit. We don't want the Penne cooking much more.
Add the chili powder and you can add the Mrs. Dash or salt and pepper to taste. I don't add much salt as there is a lot of sodium in it with the cans of tomatoes.
Just season for your taste, you can add more chili powder or other spices if you like.
Number of Servings: 26
Recipe submitted by SparkPeople user YAMAHANANA.
Put the liquit that is left from boiling, this is the broth, in refrigerator and cool well. Over night is great. The next morning skim the fat off and get rid of it.
Put the broth in the large pot and start adding veggies to the pot.
Add the carrots, celery onion and garlic and boil for a bit till the carrots are still crunchy. Don't over cook the carrots.
Start adding the can good, rince the mixed beans before putting them in the soup. I usually add a cup of water to the can of refried beans and mix it together in another bowl first as it blends into to the soup better.
Add the tomatoes, Fozen spinach.
I usually add a tsp. of baking soda to the soup as it helps to take that acid out of the tomatoes that you have used.
After everything is in start to boil another pot with water and add the PC Blue menu 100% WWPenne to that and cook for about 10 minutes. Don't over cook this. Drain this and add it to the soup once it is cooled a bit. We don't want the Penne cooking much more.
Add the chili powder and you can add the Mrs. Dash or salt and pepper to taste. I don't add much salt as there is a lot of sodium in it with the cans of tomatoes.
Just season for your taste, you can add more chili powder or other spices if you like.
Number of Servings: 26
Recipe submitted by SparkPeople user YAMAHANANA.
Member Ratings For This Recipe
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