Mom's Healthy Chicken Soup / Stew

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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 174.0
  • Total Fat: 1.9 g
  • Cholesterol: 17.1 mg
  • Sodium: 850.3 mg
  • Total Carbs: 25.8 g
  • Dietary Fiber: 6.2 g
  • Protein: 14.6 g

View full nutritional breakdown of Mom's Healthy Chicken Soup / Stew calories by ingredient
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Another one of my healthy chicken soups! (11/16/2007) Another one of my healthy chicken soups! (11/16/2007)
Number of Servings: 18


    * 1 Whole Chicken --- around 2 1/2 pounds.
    - NOTE: I got 285g of white meat, and 185g of dark meat off the bird.
    * 4 cups Chicken Broth (from the bird)
    * 1 900ml container Campbell's 25% less salt Chicken Broth
    * 170 Onions, chopped
    * 445g Carrots, chopped
    * 28g Garlic Cloves, chopped
    * 300g package Frozen Chopped Spinach
    * 270g Corn Kernels, frozen
    * 270g Peas, frozen
    * 1 can (540ml / 19 fl oz.) Mr. Goudas Bean Mix Symphony
    * 1 can (796ml / 28 fl oz.) Ground Tomatoes - no salt added
    * 1 tsp. Baking Soda
    * 8 cups Water( tap)
    * 2 tbsp. Chili Powder
    * 1 tsp. Salt
    * 1 tbsp. Montreal Chicken Seasoning
    * 170g (dry) Catelli Healthy Harvest Whole Wheat Macaroni pasta


-- In a very large stewing pot add 4 cups of water and boil the chicken with skin on. Cook until done (meat falls off the bones), let cool until it is safe to handle. (Make sure you put it in the refrigerator to cool down.) Next, skin and de-bone and measure the dark and white meat separately. Make sure you don't leave bones in.
-- Put the liquid 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 (both from the bird, and the purchased carton) 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.
-- Add the frozen spinach and spices / seasonings. Stir once in a while to break up the frozen spinach in the pot.
-- Next you can add the frozen corn and peas.
-- Rinse the can of mixed beans before putting them in the soup.
-- Add the can of ground tomatoes. 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 above has been added to the pot, start to boil ANOTHER POT with water and add the whole wheat macaroni. Cook for only three to four minutes, not too long! Drain, and add to the large soup pot.
-- Cool this down quickly so the noodles and carrots don't over cook.
-- Makes 18 cups.

Number of Servings: 18

Recipe submitted by SparkPeople user YAMAHANANA.

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