Cold-Season Chicken Soup

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 89.3
  • Total Fat: 5.4 g
  • Cholesterol: 6.7 mg
  • Sodium: 1,336.9 mg
  • Total Carbs: 9.6 g
  • Dietary Fiber: 2.4 g
  • Protein: 2.4 g

View full nutritional breakdown of Cold-Season Chicken Soup calories by ingredient
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From one of my favorite food blogs - Simply Recipes. From one of my favorite food blogs - Simply Recipes.
Number of Servings: 3


    4 cups of homemade chicken stock
    1 Tbsp. olive oil
    1 yellow onion, peeled and roughly diced
    2 carrots, sliced in half-inch slices (about the same amount as onion)
    2 celery stalks, sliced in 1/4 inch slices (about the same amount as the onion)
    1 Tbsp fresh parsley leaves
    1 Tbsp of chopped greens from a green onion (green part of the green onion)
    1/4 teaspoon poultry seasoning
    1/8 teaspoon (a pinch) of crushed red pepper flakes (or a small pinch of cayenne)
    Salt and pepper to taste


In a 4 qt saucepan, heat a tablespoon of chicken fat (that has risen to the surface and solidified from your homemade stock) on medium high heat. If you don't have enough chicken fat, you can add some olive oil. Sauté the vegetables in the fat until the carrots are almost done. While you are sautéing the vegetables, add the seasoning - the poultry seasoning, the crushed red pepper flakes, a pinch of salt and a pinch of pepper. Seasoning like this during the cooking of the vegetables brings out their flavor. According to my mother, crushed red pepper flakes or cayenne is very helpful for a cold, which is why it is part of this recipe. Add the 4 cups of stock. Bring to a low simmer. Add the fresh parsley and green onion greens. Check seasoning and adjust to taste.

Serve with (at least) day old crusty French bread.

Serves 3.

Number of Servings: 3

Recipe submitted by SparkPeople user MOIRALEIGH.

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