Amazing Homemade Chicken Soup
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 122.2
- Total Fat: 6.3 g
- Cholesterol: 42.0 mg
- Sodium: 1,157.1 mg
- Total Carbs: 8.3 g
- Dietary Fiber: 2.1 g
- Protein: 10.2 g
View full nutritional breakdown of Amazing Homemade Chicken Soup calories by ingredient
Introduction
Homemade chicken soup I created using a couple of different recipes. It takes a while to make but is SO worth it and packs a nutritious punch :-) I make this when someone in my house is sick (or even when *I'm* sick) and it always helps. Homemade chicken soup I created using a couple of different recipes. It takes a while to make but is SO worth it and packs a nutritious punch :-) I make this when someone in my house is sick (or even when *I'm* sick) and it always helps.Number of Servings: 10
Ingredients
-
16 oz Tyson Whole Roasted Chicken
10 clove Garlic
1 medium (2-1/2" dia) Onions, raw
5 medium Carrots, raw
1 tbsp Basil
2 tsp Thyme, ground
2 tsp Salt
1 tsp Pepper, black
4 cup (8 fl oz) Chicken Broth
4 cup (8 fl oz) Water, tap
3 stalk, large (11"-12" long) Celery, raw
2 cup, chopped Kale
Tips
Give yourself a good 3-4 hours to make this soup! Between prep and cooling the chicken at the end it takes a bit longer than just the 2 hours for cooking!
Directions
1) Add a whole raw chicken to a large stock pot.
2) Add all ingredients (except kale), cover and simmer on medium low until it boils.
3) Once the soup is boiling, turn down the temperature to low and simmer for 2 hours.
4) Remove the chicken to a pan. Do this carefully so the chicken doesn't fall apart.
5) Add the kale to the pot and keep the heat on low while the chicken cools enough to handle.
6) Remove soup from heat, cut the chicken meat into pieces and add back to the soup.
Serving Size: 1 small bowl (approximately 1 cup)
Number of Servings: 10
Recipe submitted by SparkPeople user JKL1001.
2) Add all ingredients (except kale), cover and simmer on medium low until it boils.
3) Once the soup is boiling, turn down the temperature to low and simmer for 2 hours.
4) Remove the chicken to a pan. Do this carefully so the chicken doesn't fall apart.
5) Add the kale to the pot and keep the heat on low while the chicken cools enough to handle.
6) Remove soup from heat, cut the chicken meat into pieces and add back to the soup.
Serving Size: 1 small bowl (approximately 1 cup)
Number of Servings: 10
Recipe submitted by SparkPeople user JKL1001.