Homemade Bone Broth Chicken Soup
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 198.8
- Total Fat: 6.4 g
- Cholesterol: 24.2 mg
- Sodium: 561.5 mg
- Total Carbs: 21.1 g
- Dietary Fiber: 2.9 g
- Protein: 13.7 g
View full nutritional breakdown of Homemade Bone Broth Chicken Soup calories by ingredient
Introduction
She's tasty. She's tasty.Number of Servings: 16
Ingredients
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300 Celery, raw
10 cup Chicken stock, home-prepared
8 cup Pacific Natural Foods Organic Free Range Chicken Stock
1.50 cup Red Onion Raw (1/4 cup, 40g or 1.4oz)
0.25 cup Canola Oil
1 cup Peas, frozen
6 tsp Summer Savory
5 large (7-1/4" to 8-1/2" long) Carrots, raw
1 cup White Rice, medium grain
15 beans (4" long) Green Beans (snap)
3 cup, chopped or diced Roasting Chicken, light meat
650 grams Potato, raw
Tips
Roast a small chicken in the oven first to avoid your chicken's texture appearing rubbery from boiling as the initial method of cooking.
Directions
Roast a small chicken in the oven to brown skin and develop flavor.
Remove breast meat and boil the remainder in water or stock to create your base bone broth. You may do this immediately on the stove for several hours. I place my bones in a slow cooker overnight and debone the carcass in the morning. After bones boil for at least several hours, remove carcass, allow to cool, and separate chicken from bones. (I cool broth until I can skim the fat layer from the soup. In this recipe I indicate a 1/4 of oil to compensate for natural fat. DO NOT ADD TO SOUP. If you're not skimming, up that amount to a cup to accurately reflect the calories)
At this time, add all vegetables except peas, add rice, and seasoning.
Lightly simmer until vegetables are tender. Remove from heat and stir in peas and chicken. Enjoy!
Makes approx. 16 one cup servings.
Remove breast meat and boil the remainder in water or stock to create your base bone broth. You may do this immediately on the stove for several hours. I place my bones in a slow cooker overnight and debone the carcass in the morning. After bones boil for at least several hours, remove carcass, allow to cool, and separate chicken from bones. (I cool broth until I can skim the fat layer from the soup. In this recipe I indicate a 1/4 of oil to compensate for natural fat. DO NOT ADD TO SOUP. If you're not skimming, up that amount to a cup to accurately reflect the calories)
At this time, add all vegetables except peas, add rice, and seasoning.
Lightly simmer until vegetables are tender. Remove from heat and stir in peas and chicken. Enjoy!
Makes approx. 16 one cup servings.
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