CHICKEN SOUP
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 205.9
- Total Fat: 2.2 g
- Cholesterol: 35.8 mg
- Sodium: 403.2 mg
- Total Carbs: 33.9 g
- Dietary Fiber: 4.0 g
- Protein: 13.7 g
View full nutritional breakdown of CHICKEN SOUP calories by ingredient
Introduction
I LEARNED THIS RECIPE FROM MY MOTHER AND SHE LEARNED IT FROM HERS AND SO ON. I LEARNED THIS RECIPE FROM MY MOTHER AND SHE LEARNED IT FROM HERS AND SO ON.Number of Servings: 8
Ingredients
-
Onions, raw, 1 cup, chopped
Chicken Drumstick, 6 drumstick
Carrots, raw, 1 cup, chopped
*Potato, raw, 2 large
Sweet Corn, Fresh, 2 ear, large
White Rice, short grain, 1 cup
Water, tap, 12 cup
Tomato Paste, .25 can (6 oz)
Salt, 1 tsp
(ADOBO SEASONING - OPTIONAL)
Directions
1. PLACE WATER ON STOVE TO BOIL. ADD ONIONS AND SALT.
2. SEASON CHICKEN WITH ADOBO OR PREFERRED SEASONING. ADD TO POT. COVER AND COOK TIL CHICKEN IS ALMOST DONE
3. CHOP UP POTATOES AND CARROTS. CUT CORN INTO 4 SECTIONS PER HUSK.
4. WHEN ALMOST COOKED, REMOVED CHICKEN FROM POT. ADD CARROTS AND POTATOES.
5. DESKIN AND DEBONE CHICKEN. CUT OR SHRED INTO SMALL PIECES. ADD MEAT BACK INTO POT.
6. ADD RICE TO POT. BRING TO A BOIL.
7. ADD TOMATO PASTE. LOWER HEAT. COVER AND LET SIMMER FOR 20-30 MINUTES OR UNTIL POTATOES ARE TENDER. (ADD ADDITIONAL SEASONING TO TASTE)
SERVES 8
Number of Servings: 8
Recipe submitted by SparkPeople user DYNARAH7.
2. SEASON CHICKEN WITH ADOBO OR PREFERRED SEASONING. ADD TO POT. COVER AND COOK TIL CHICKEN IS ALMOST DONE
3. CHOP UP POTATOES AND CARROTS. CUT CORN INTO 4 SECTIONS PER HUSK.
4. WHEN ALMOST COOKED, REMOVED CHICKEN FROM POT. ADD CARROTS AND POTATOES.
5. DESKIN AND DEBONE CHICKEN. CUT OR SHRED INTO SMALL PIECES. ADD MEAT BACK INTO POT.
6. ADD RICE TO POT. BRING TO A BOIL.
7. ADD TOMATO PASTE. LOWER HEAT. COVER AND LET SIMMER FOR 20-30 MINUTES OR UNTIL POTATOES ARE TENDER. (ADD ADDITIONAL SEASONING TO TASTE)
SERVES 8
Number of Servings: 8
Recipe submitted by SparkPeople user DYNARAH7.