A healthy chicken soup with vegetables.
1. Put the water and the chicken in a large pot and bring the water to a boil. Skim off the froth.
2. Add the onion, garlic, 2 of the celery stalks along with all of the leaves, turnip, 4 of the carrots, the parsley, chopped swiss chard stalks, and the salt and pepper. Cover and simmer of 2 and 1/2 hours, adjusting the seasoning to taste.
3. Strain, remove the chicken and discard the vegetables. Remove the skin and bones from the chicken and cut or shred the meat into bite-size chunks.
4. Just before serving, return the soup to a boil. Cut the baby bok choy and the remaining 2 carrots and celery stalks into thin strips and add to the soup along with the remaining chard leaves cut into thick strips as well as a few pieces of chicken. Simmer about 10 minutes or until the vegetables are cooked, but still firm. You can also add rice noodles or cooked quinoa.
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Serving Size: 1 Serving (562g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 223 | ||
Calories from Fat: 122 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.5g | 18 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 5.5g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 66.3mg | 20 % | |
Sodium 132.7mg | 5 % | |
Potassium 398.7mg | 10 % | |
Total Carbohydrate 8.3g | 2 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 6g | ||
Protein 17.5g | 25 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 223
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