Home Made Chicken Soup

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 145.4
  • Total Fat: 2.3 g
  • Cholesterol: 20.1 mg
  • Sodium: 440.6 mg
  • Total Carbs: 20.9 g
  • Dietary Fiber: 3.0 g
  • Protein: 7.7 g

View full nutritional breakdown of Home Made Chicken Soup calories by ingredient
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This recipe makes a lot of soup. Reduce all ingredients for less volume and recalculate recipe for revised nutritional information. This recipe makes a lot of soup. Reduce all ingredients for less volume and recalculate recipe for revised nutritional information.
Number of Servings: 20


    1 President's Choice Large Whole Slow Roasted BBQ Rotisserie Chicken

    11-12 small potatoes

    12 cups Green Giant Frozen Mixed Vegetables

    4 medium President's Choice Organic Onions

    1 cup Minute Rice Whole Grain Brown

    1/2 cup Club House Garlic Plus

    2 tsps Knorr Aromat Meat Seasoning


Place chicken carcass, 2 quartered organic onions, 1/4 cup Garlic Plus, and 1oz Aromat, in stock pot and bring to a boil. Once liquid comes to a boil, reduce to med/high heat and partially cover for 60 minutes minutes. 60 minutes for the carcass as you want as much chicken as possible to separate from the bone. Partially covering your pot will help keep your flavour in. If you are using whole pieces from the chicken, then reduce your boiling time to 30 minutes.

While chicken is boiling, peel and cube (or slice) 11-12 small potatoes, measure out one cup of rice, 12 cups of frozen vegetables, and peel and quarter remaining onions. Set all ingredients aside.

Once chicken is done boiling, remove pot from heat. Remove carcass (or chicken pieces) from liquid with a straining utensil and place it in a measuring container. Let carcass (or chicken pieces) cool until you can handle it without burning your hands. Increase cooling time for carcass. (Placing chicken pieces/carcass in the freezer on a paper plate for a short period helps reduce cooling time).

Once chicken has sufficiently cooled, if you have boiled the carcass, with clean hands, remove as much chicken as possible from the bones and measure it on your food scale. Before measuring, let the chicken sit in measuring container for a few minutes so that excess liquid will settle. Once liquid has settled, strain it from the container and add it to the pot. This way, when you weigh your chicken the measurement will be more accurate. Do the same if you have used chicken pieces. ( It all counts!) Wash and dry your hands thoroughly after you are done handling the chicken.

Once you have weighed your chicken, put it back in the pot along with frozen vegetables, rice, remaining potatoes, onions, and spices.

Bring mixture to a boil, reduce to medium/high heat, and let cook for 30 minutes, partially covered (a bit longer if you want the potatoes to be less chewy).

Makes 20 1-cup servings.

Serving Size: Makes 20 1-cup servings

Number of Servings: 20

Recipe submitted by SparkPeople user MUSICJOHNSON1.

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