Chicken Vegetable soup

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 144.1
  • Total Fat: 1.6 g
  • Cholesterol: 48.5 mg
  • Sodium: 90.9 mg
  • Total Carbs: 13.1 g
  • Dietary Fiber: 1.8 g
  • Protein: 18.4 g

View full nutritional breakdown of Chicken Vegetable soup calories by ingredient



Number of Servings: 8

Ingredients

    Water
    chicken parts
    Celery
    Carrots
    onion
    potato
    salt to taste
    dill weed

Directions

take one whole chicken and place in 8 cups of water with salt. Bring to boil and simmer for 2-3hrs. Remove from heat and let cool. Remove chicken parts and strain broth in strainer using cheese cloth or heavy duty paper towel to remove scum and fat. Place broth in fridge over night. In the meantime remove chicken breast and thighs and chop up and put aside for next day. Next day skim remaining fat from top of broth. Bring to boil, chop carrots, onions, celery and potato and dill. Add to broth with rice and meat. Simmer for 20-30 minutes. Season with pepper to taste and serve.

Number of Servings: 8

Recipe submitted by SparkPeople user TRACEYPANGMAN.