Chicken Soup (Dr. Oz)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 106.5
- Total Fat: 1.0 g
- Cholesterol: 36.2 mg
- Sodium: 262.2 mg
- Total Carbs: 9.6 g
- Dietary Fiber: 1.8 g
- Protein: 15.4 g
View full nutritional breakdown of Chicken Soup (Dr. Oz) calories by ingredient
Introduction
I got this from the real age website and altered it a little. I got this from the real age website and altered it a little.Number of Servings: 15
Ingredients
-
6 Cups water
3 Cups Fat Free No sodium chicken broth
1 Whole roasting chicken
1 Large Onion cut into wedges
4 Stalks Celery, thickly sliced
1 Bunch of fresh parsley stems (1/2 C)
1/2 Cup Low sodium V8
1 Small rutabaga (8 oz) peeled and cut into 1/2" chunks
3 Large Carrots, sliced
1 lb Yukon Gold potatoes, scrubbed and cut into 1/2" chunks.
Salt and Pepper to taste
Tips
You can use a fat separator on the broth or chill it in the fridge and scoop the fat layer off.
Directions
Combine water and chicken broth in an 8-quart dutch oven; place over high heat.
Add chicken, onion, celery, parsley stems, and vegetable juice; bring to a boil.
Reduce heat to medium low and simmer 20 to 25 minutes or until internal temperature of chicken reaches 160 F.
Remove chicken to a plate; let stand until cool.
Discard skin and bones and refrigerate for another use. If desired, some of the chicken may be returned to the soup.
Meanwhile, continue simmering soup, covered, for 1 hour.
Strain the mixture well; discard the solids.
Return broth to dutch oven. Spoon off and discard fat from broth.
Add rutabaga and carrots; simmer 10 minutes.
Add potatoes; simmer 10 minutes or until vegetables are tender.
Add salt and pepper to taste, if desired.
Serving Size: Makes 15 1 cup servings
Number of Servings: 15
Recipe submitted by SparkPeople user CADEROM.
Add chicken, onion, celery, parsley stems, and vegetable juice; bring to a boil.
Reduce heat to medium low and simmer 20 to 25 minutes or until internal temperature of chicken reaches 160 F.
Remove chicken to a plate; let stand until cool.
Discard skin and bones and refrigerate for another use. If desired, some of the chicken may be returned to the soup.
Meanwhile, continue simmering soup, covered, for 1 hour.
Strain the mixture well; discard the solids.
Return broth to dutch oven. Spoon off and discard fat from broth.
Add rutabaga and carrots; simmer 10 minutes.
Add potatoes; simmer 10 minutes or until vegetables are tender.
Add salt and pepper to taste, if desired.
Serving Size: Makes 15 1 cup servings
Number of Servings: 15
Recipe submitted by SparkPeople user CADEROM.