Homemade Chicken Soup

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4.4 of 5 (7)

Nutritional Info

Servings Per Recipe: 28
Amount Per Serving
Calories: 98.8

Total Fat: 6.6 g
Cholesterol: 6.7 mg
Sodium: 101.8 mg
Total Carbs: 6.8 g
Dietary Fiber: 0.9 g
Protein: 3.1 g

View full nutritional breakdown of Homemade Chicken Soup calories by ingredient

Introduction

In this recipe you make your own stock from boiling the bones, some meat and skin. I have added "canola oil" to my nutritional calculator to encompass the natural fats that will boil out while making the soup. In this recipe you make your own stock from boiling the bones, some meat and skin. I have added "canola oil" to my nutritional calculator to encompass the natural fats that will boil out while making the soup.

Minutes to Prepare: 30

Minutes to Cook: 360

Number of Servings: 28

Ingredients

1.0 tbsp Savory, ground

0.8 cup Canola Oil

250.0 Grams Roasting Chicken, light meat

200.0 Grams Carrots, raw

200.0 Grams Celery, raw

1.0 medium (2-1/2" dia) Onions, raw

500.0 Grams Potato, raw

10.0 cup (8 fl oz) Water, tap

6.0 serving Lawry's Seasoning Salt (1/4 tsp)

90.0 gram(s) Uncle Ben's Converted Long Grain Rice per 30g dry serving

Directions

Roast a small chicken in the oven to brown skin and develop flavor. Remove breast meat and boil the remainder in water to create stock. Boil for several hours, then remove carcass, allow to cool, and separate chicken from bones. At this time, add cubed vegetables, rice, seasoning, and chicken to soup stock. Lightly simmer until cooked. Makes approx. 28 ladel servings (0.8cup). Serving Size: 28 ladles servings

Number of Servings: 28.0

Recipe submitted by SparkPeople user METAGODDESS.