Mom's Chicken Soup
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 2,093.3
- Total Fat: 101.7 g
- Cholesterol: 660.0 mg
- Sodium: 5,416.2 mg
- Total Carbs: 93.2 g
- Dietary Fiber: 16.8 g
- Protein: 195.7 g
View full nutritional breakdown of Mom's Chicken Soup calories by ingredient
Introduction
This is adapted from a recipe my Mother used to make...it's almost like a stew!Mom used to say that using the bones helped the soup fight off colds better; plus the bone & skin add additional flavor to the soup. This is adapted from a recipe my Mother used to make...it's almost like a stew!
Mom used to say that using the bones helped the soup fight off colds better; plus the bone & skin add additional flavor to the soup.
Number of Servings: 1
Ingredients
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Celery, raw, 1 cup, diced
Baby Cut Carrots, 6 oz
Onions, raw, 1 cup, chopped
Olive Oil, .5 tbsp
Whole Chicken thigh, 4 pieces
Publix raw Boneless, Skinless Chicken Breast (1 whole), 16 oz
Great Value Fat-free, Less Sodium Chicken broth, 8 cup
Potato Inspiration Enchanted Rose Potato (about 7), 2 serving
Rosemary, dried, 1 tsp
Poultry seasoning, .5 tsp
Sage, ground, .25 tsp
Garlic powder, 1 tsp
Tarragon, ground, .25 tsp
Oregano, ground, 1 tsp
Basil, .5 tsp
Water, tap, 1 cup (8 fl oz)
Goya Tomato Sauce (4 ounce Can), 1 serving
Tips
I usually serve the soup over some rice or pasta; but it tastes great without it. This tastes even better the next day!
Directions
Chop the vegetables into bite-sized pieces. Cut Chicken breasts in half.
Put olive oil (use enough to coat the bottom) in Dutch oven or soup pot & heat. Add chopped celery, onions & baby carrots. Cook (stir frequently!) until onions are translucent. Add chicken thighs, skin side down, cook until skin starts to brown and then add the breasts. Cook (turning meat as needed) at medium heat until all sides of chicken are no longer pink.
Add broth, potatoes, spices and water. Bring to a boil & then reduce heat. Simmer until skin starts to fall off of thighs. Remove the thighs from the pot, take off skin & cut meat from the bone. Put the chicken back in the pot and add tomato sauce. Continue cooking until potatoes are tender & chicken is no longer pink. Total cooking time runs 90-120 minutes.
Serving Size: Makes 8 1-cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user CCWEIMS.
Put olive oil (use enough to coat the bottom) in Dutch oven or soup pot & heat. Add chopped celery, onions & baby carrots. Cook (stir frequently!) until onions are translucent. Add chicken thighs, skin side down, cook until skin starts to brown and then add the breasts. Cook (turning meat as needed) at medium heat until all sides of chicken are no longer pink.
Add broth, potatoes, spices and water. Bring to a boil & then reduce heat. Simmer until skin starts to fall off of thighs. Remove the thighs from the pot, take off skin & cut meat from the bone. Put the chicken back in the pot and add tomato sauce. Continue cooking until potatoes are tender & chicken is no longer pink. Total cooking time runs 90-120 minutes.
Serving Size: Makes 8 1-cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user CCWEIMS.