Roasted Chicken Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 251.1
- Total Fat: 9.2 g
- Cholesterol: 58.3 mg
- Sodium: 1,672.0 mg
- Total Carbs: 12.4 g
- Dietary Fiber: 2.3 g
- Protein: 28.7 g
View full nutritional breakdown of Roasted Chicken Soup calories by ingredient
Introduction
What to do with leftover roasted chicken!Note: 2 T lard have been added to the ingredients for nutritional calculations because I can't skim all of the fat off the homemade broth. What to do with leftover roasted chicken!
Note: 2 T lard have been added to the ingredients for nutritional calculations because I can't skim all of the fat off the homemade broth.
Number of Servings: 6
Ingredients
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1 roasted chicken carcass
~ 6c. homemade or canned broth
1-2 large carrots, peeled and diced
1 celery rib, chopped
~1/2 c. diced onion
~1 c. frozen mixed veggies
Salt and pepper to taste
Directions
You have two options for obtaining the chicken broth - use canned or the following:
Place entire chicken carcass in a large pot. If desired, add a quartered onion and some garlic cloves. Just barely cover carcass with water. Do NOT bring to a boil. Turn heat to low, allow to simmer overnight. In the morning, remove the carcass and strain the broth through a strainer or cheesecloth.
Remove the meat from the carcass and save. Discard bones, skin, and any vegetables that were added to the broth. Coarsely chop meat.
To a fresh pot, add a bit of chicken fat from the homemade broth, or a teaspoon or so of vegetable oil. Sautee chopped onion, carrots, and celery until onion has softened slightly. Add broth and barley. Bring to a boil, reduce heat, and simmer for 30 minutes or until veggies are tender. Remove from heat, add chopped chicken and frozen mixed veggies.
Enjoy!
Note: Adding 1/2 c. dry pearled barley instead of the potato adds 37 calories per serving.
Number of Servings: 6
Recipe submitted by SparkPeople user ENGINEERMOM.
Place entire chicken carcass in a large pot. If desired, add a quartered onion and some garlic cloves. Just barely cover carcass with water. Do NOT bring to a boil. Turn heat to low, allow to simmer overnight. In the morning, remove the carcass and strain the broth through a strainer or cheesecloth.
Remove the meat from the carcass and save. Discard bones, skin, and any vegetables that were added to the broth. Coarsely chop meat.
To a fresh pot, add a bit of chicken fat from the homemade broth, or a teaspoon or so of vegetable oil. Sautee chopped onion, carrots, and celery until onion has softened slightly. Add broth and barley. Bring to a boil, reduce heat, and simmer for 30 minutes or until veggies are tender. Remove from heat, add chopped chicken and frozen mixed veggies.
Enjoy!
Note: Adding 1/2 c. dry pearled barley instead of the potato adds 37 calories per serving.
Number of Servings: 6
Recipe submitted by SparkPeople user ENGINEERMOM.
Member Ratings For This Recipe
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BAMANANA08
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ASIAMORA