Chicken Soup- Valerie's Recipie

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 120.1
  • Total Fat: 3.6 g
  • Cholesterol: 21.9 mg
  • Sodium: 67.7 mg
  • Total Carbs: 6.0 g
  • Dietary Fiber: 1.4 g
  • Protein: 14.8 g

View full nutritional breakdown of Chicken Soup- Valerie's Recipie calories by ingredient
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Introduction

Make stock from 2 whole chickens, 1 bag carrots (sliced in half),1 bag of celery (leafy stalks only, cut in half), 6 onions (halved), 6 bay leaves, salt & pepper. Add water to cover chicken and simmer for 4-6 hours. Make stock from 2 whole chickens, 1 bag carrots (sliced in half),1 bag of celery (leafy stalks only, cut in half), 6 onions (halved), 6 bay leaves, salt & pepper. Add water to cover chicken and simmer for 4-6 hours.
Number of Servings: 24

Ingredients

    * Chicken Breast, no skin, 32 ounces (remove)
    * *Baby Carrotts, Raw - 3 oz, 10 serving (remove)
    * Celery, cooked, 10 stalks (remove)
    * Onions, raw, 3 medium (2-1/2" dia) (remove)
    * Parsley, 1 cup (remove)
    * *Chicken stock - 1 cup, 16 cup (remove)
    * *Chicken, boiled, skinless Dark meat, 16 oz (remove)

Directions

Remove roasters and strain stock from vegies. Discard vegies. Skin chicken and chop for soup. Add all ingredients and simmer for an hour. After soup cools overnight, skim fat from surface.

Number of Servings: 24

Recipe submitted by SparkPeople user LJOSEPH1.

TAGS:  Poultry |

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