Chicken Soup

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Name: Chicken Soup Base
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 2 tablespoon butter; 2 Onions roughly chopped; 2 carrots roughly chopped; 4 sticks celery roughly chopped; 2-3 boneless chicken breasts cubed; 3 tablespoon flour; 64 ounce Chicken broth; 1/2 teaspoon Paprika; 1/2 teaspoon Onion powder; 1/2 teaspoon garlic powder; 1/2 teaspoon garlic salt

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INGREDIENTS

2 tablespoon butter
2 Onions ; roughly chopped
2 carrots ; roughly chopped
4 sticks celery ; roughly chopped
2-3 boneless chicken breasts ; cubed
3 tablespoon flour
64 ounce Chicken broth
1/2 teaspoon Paprika
1/2 teaspoon Onion powder
1/2 teaspoon garlic powder
1/2 teaspoon garlic salt

INSTRUCTIONS

Melt 2 tablespoons butter over medium high heat in a large pot. Add onions, carrots and celery. Cook for ~5 minutes until vegetables take on a little bit of color. Remove vegetables to another bowl.

In the same large pot, melt 2 more tablespoons of butter over medium high heat. Add chicken and cook until chicken is cooked through and has taken on some color. Add flour to chicken in the pot and stir chicken to coat with flour. Cook for ~1 minute.

Slowly add chicken broth to the pot stirring to dissolve all the flour. Add vegetables back to the pot. Add paprika, onion powder, garlic powder and garlic salt. Adjust spices to taste.

Bring soup back to a boil and lower heat to maintain a simmer. Cook soup for 10-15 minutes. Soup can be served as is or starch can be added.

(Optional) Add 1.5 cups uncooked brown rice and simmer for ~50 minutes.

(Optional) Add pasta (alphabets, shells, or egg noodles work well). Simmer soup until pasta is cooked (5-10 mins depending on pasta).

(Optional) Mix 2 cups unbleached all-purpose flour, 2 teaspoons baking powder, 3/4 teaspoon salt, 2 Tbsp butter melted, 3/4 to 1 cup milk to make dumplings. Drop dumpling batter into the simmering stew by heaping teaspoonfuls, over the surface of the stew. Cover and simmer until dumplings are cooked through, about 15 minutes.

NOTES

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Chicken Soup Base

2 tablespoon butter
2 Onions roughly chopped
2 carrots roughly chopped
4 sticks celery roughly chopped
2-3 boneless chicken breasts cubed
3 tablespoon flour
64 ounce Chicken broth
1/2 teaspoon Paprika
1/2 teaspoon Onion powder
1/2 teaspoon garlic powder
1/2 teaspoon garlic salt

Melt 2 tablespoons butter over medium high heat in a large pot.  Add onions, carrots and celery.  Cook for ~5 minutes until vegetables take on a little bit of color.  Remove vegetables to another bowl.

In the same large pot, melt 2 more tablespoons of butter over medium high heat.  Add chicken and cook until chicken is cooked through and has taken on some color.  Add flour to chicken in the pot and stir chicken to coat with flour.  Cook for ~1 minute.

Slowly add chicken broth to the pot stirring to dissolve all the flour.  Add vegetables back to the pot.  Add paprika, onion powder, garlic powder and garlic salt.  Adjust spices to taste.

Bring soup back to a boil and lower heat to maintain a simmer.  Cook soup for 10-15 minutes.  Soup can be served as is or starch can be added.

(Optional) Add 1.5 cups uncooked brown rice and simmer for ~50 minutes.
OR
(Optional) Add pasta (alphabets, shells, or egg noodles work well).  Simmer soup until pasta is cooked (5-10 mins depending on pasta).
OR
(Optional) Mix 2 cups unbleached all-purpose flour, 2 teaspoons baking powder, 3/4 teaspoon salt, 2 Tbsp butter melted, 3/4 to 1 cup milk to make dumplings.  Drop dumpling batter into the simmering stew by heaping teaspoonfuls, over the surface of the stew. Cover and simmer until dumplings are cooked through, about 15 minutes.

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Nutrition

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Serving Size: 1 Serving (396g)
Recipe Makes: 6 Servings

Calories: 174
Calories from Fat: 64 (37%)

Amt Per Serving		% DV

	Total Fat 7.1g	10 %
	Saturated Fat 3.4g	17 %
	Monounsaturated Fat 2.4g
	Polyunsanturated Fat 0.9g
Cholesterol 13.2mg		4 %
Sodium 2005.6mg		69 %
Potassium 709.9mg		19 %
Total Carbohydrate 13.4g		4 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 11.7g
Protein 14.2g		20 %
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.

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Calories per serving: 174

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