Homemade Chicken Soup

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4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 18
Amount Per Serving
Calories: 71.4

Total Fat: 1.6 g
Cholesterol: 37.8 mg
Sodium: 113.0 mg
Total Carbs: 1.6 g
Dietary Fiber: 0.5 g
Protein: 12.0 g

View full nutritional breakdown of Homemade Chicken Soup calories by ingredient

Introduction

This one takes some foresight/prep but tastes delish. We cook two chickens one night and use the double boiler to make stock from the leftovers the next day. This one takes some foresight/prep but tastes delish. We cook two chickens one night and use the double boiler to make stock from the leftovers the next day.

Minutes to Prepare: 20

Minutes to Cook: 120

Number of Servings: 18

Ingredients

1 roasting chicken (approx. 5 pounds)

3 long stalks of celery, chopped

1 c. chopped carrots

1/4 c. chopped onions

4 cloves garlic, minced

1 1/2 tsp. black pepper

1 tsp. garlic salt

Directions

Bake roasting chicken. Strip meat and skin from bones and put them with any congealed fats in top of double boiler (steamer basket). Fill bottom of pan with about an inch of water. Heat for some time until most of the "goodies" are off the bones, adding water as you go to keep it fairly full on the bottom.
Pour liquid into crockpot. Add 6 cups of water, chopped meat from chicken, vegetables and seasonings.
Makes approx. 18 1-cup servings.

Number of Servings: 18

Recipe submitted by SparkPeople user FRANCLYN.