Miracle Chicken Soup
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 3,972.5
- Total Fat: 41.5 g
- Cholesterol: 620.1 mg
- Sodium: 2,833.9 mg
- Total Carbs: 573.7 g
- Dietary Fiber: 50.7 g
- Protein: 297.6 g
View full nutritional breakdown of Miracle Chicken Soup calories by ingredient
Introduction
This soup seems to have a lot of ingredients, and it really is made in the old fashioned way (more work) but it is so worth the trouble! Especially if you have the flu. Feel free to eyeball your measurements, because I do... This soup seems to have a lot of ingredients, and it really is made in the old fashioned way (more work) but it is so worth the trouble! Especially if you have the flu. Feel free to eyeball your measurements, because I do...Number of Servings: 1
Ingredients
-
12C water
2C organic chicken stock (add the other 2 if necessary)
1 whole chicken (about 4.5lbs)
1-2 small onions, quartered
2C carrots
4 celery stocks, halved
9 cloves of garlic, peeled
2lbs tri-colored rotini
Sage
Oregano
Black Pepper
Rosemary (easy, it's strong)
4 Bay leaves
Pinch of parsley
1 Zucchini, chopped
4 small, sweet bell peppers, any color (or 1 regular size)
Tips
This really does make a lot, so feel free to shorten the amounts. By the time you serve it, it will be a golden delicious mix ready to fight any illness or cold weather.
Directions
Remember, all measurements are both to my own taste and not actually measured, so just experiment!
Bring water and the first half of the chicken stock. Add the whole chicken in, along with the whole baby carrots (or halved long carrots), celery, onions, garlic, and spices which are all measured to taste. Try about 1tbsp for all except the rosemary because that one will over power the rest. Add the bay leaves and let the whole thing return to a boil.
Continue to boil for about 45min-1hr. This ensures the chicken is fully cooked. Pull out the chicken and let it cool. If your veggies are too soft (I like them crunchy) then pull out the veggies you already cooked and simply add the same amount. If adding new carrots and celery, halve the baby carrots and slice the celery. Chop the bell peppers and zucchini and add to the cooked soup.
By now, you should be ready to shred the chicken. Be careful not to leave any bones and run a knife through the meat to keep it small. Then add that to the soup. Cook about 2 boxes of pasta (about 2 lbs) and dump that in as well. If you need more liquid, add more chicken stock, not water. Check your seasoning, and adjust if necessary.
Serving Size: 30 1-cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user SSUN__SHSHINE.
Bring water and the first half of the chicken stock. Add the whole chicken in, along with the whole baby carrots (or halved long carrots), celery, onions, garlic, and spices which are all measured to taste. Try about 1tbsp for all except the rosemary because that one will over power the rest. Add the bay leaves and let the whole thing return to a boil.
Continue to boil for about 45min-1hr. This ensures the chicken is fully cooked. Pull out the chicken and let it cool. If your veggies are too soft (I like them crunchy) then pull out the veggies you already cooked and simply add the same amount. If adding new carrots and celery, halve the baby carrots and slice the celery. Chop the bell peppers and zucchini and add to the cooked soup.
By now, you should be ready to shred the chicken. Be careful not to leave any bones and run a knife through the meat to keep it small. Then add that to the soup. Cook about 2 boxes of pasta (about 2 lbs) and dump that in as well. If you need more liquid, add more chicken stock, not water. Check your seasoning, and adjust if necessary.
Serving Size: 30 1-cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user SSUN__SHSHINE.