Chicken Vegetable soup
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.
Number of Servings: 8
Recipe submitted by SparkPeople user TRACEYPANGMAN.