Frank's Chicken Ginger Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 232.0
- Total Fat: 1.5 g
- Cholesterol: 27.9 mg
- Sodium: 718.5 mg
- Total Carbs: 41.6 g
- Dietary Fiber: 4.3 g
- Protein: 12.9 g
View full nutritional breakdown of Frank's Chicken Ginger Soup calories by ingredient
Introduction
soup is always great when you are are tired, need something good & filling or are just not feeling up to anything,, soup is always great when you are are tired, need something good & filling or are just not feeling up to anything,,Number of Servings: 8
Ingredients
-
1 chicken breast
2 chicken legs & thighs
6 potatoes - cut into bite size pieces
3 onions - cut into bite size pieces
3 stalks celery - cut into bite size pieces
1 ginger piece - peeled & sliced, diced or whole depends on your taste
1 tsp pepper
1.5 tsp salt
1 tsp garlic powder
12 cups water
2 cups steamed rice
3 tbsp soy sauce
Directions
Place water in large pot add chicken, salt , pepper and garlic. Bring to a boil when chicken is almost tender remove from pot and let it cool. This takes about 30 minutes.
While meat is cooling add the vegetables to broth and bring to boil. The ginger needs to be peeled can be added whole, sliced or diced depending on your taste.Lower heat to simmer. Cook 10 minutes.
Gradually adjust seasonings to your taste. Note that the soy sauce contains salt.
Strip meat from bones, discard bones and skin return meat to pot. Stir leave on low or turn off.
To serve add spoon of rice in bowl and the soup on top. If you don't like rice don't add it. Adjust with additional soy sauce if needed.
Enjoy.....
Serving Size: makes 8 2-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user EVIE127.
While meat is cooling add the vegetables to broth and bring to boil. The ginger needs to be peeled can be added whole, sliced or diced depending on your taste.Lower heat to simmer. Cook 10 minutes.
Gradually adjust seasonings to your taste. Note that the soy sauce contains salt.
Strip meat from bones, discard bones and skin return meat to pot. Stir leave on low or turn off.
To serve add spoon of rice in bowl and the soup on top. If you don't like rice don't add it. Adjust with additional soy sauce if needed.
Enjoy.....
Serving Size: makes 8 2-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user EVIE127.