Weeknight Chicken Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 501.6
  • Total Fat: 14.7 g
  • Cholesterol: 154.2 mg
  • Sodium: 689.4 mg
  • Total Carbs: 11.7 g
  • Dietary Fiber: 2.0 g
  • Protein: 42.7 g

View full nutritional breakdown of Weeknight Chicken Soup calories by ingredient


Introduction

Taken from Diane Sanfilippo's 21 Day Sugar Detox Taken from Diane Sanfilippo's 21 Day Sugar Detox
Number of Servings: 4

Ingredients

    1 pound boneless, skinless chicken thighs
    sea salt and black pepper
    2 tablespoons grass fed butter, like Kerrygold brand
    1 small onion, diced (3/4 cups)
    2 large celery stalks, diced (3/4 cups)
    1 extra-large or 2 medium carrots, diced (3/4 cup)
    4 cups Homemade Chicken Bone Broth

Directions

Preheat oven to 350 degrees.

Season the chicken thighs liberally with salt and pepper. Place them on a rimmed baking sheet pan and bake for 30 - 35 minutes or until the internal temperature of the chicken reaches 165 degrees. When the chicken is finished cooking, chop it into small chunks.

In a large pot over medium heat, melt the butter. Add the onion, celery and carrots, season with salt and pepper, and saute for 5 to 8 minutes or until the vegetables are fork-tender and the onions are translucent.

Add the homemade chicken bone broth and chunks of chicken to the pot and simmer for 10 minutes to marry the flavors.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user EEVAKOS.