Try this Chicken Soup recipe, or contribute your own.
Suggest a better descriptionRinse the chicken under cold running water. Place all the ingredients in a soup pot and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 1 to 1-1/2 hours, or until the chicken meat falls off the bones, stirring occasionally. Here are some variations you might want to try: Matzo Ball: Prepare homemade or packaged matzo balls and add to the soup along with fresh chopped dillweed. Egg Drop: Strain as you would for consomme, then swirl two beaten eggs into the hot soup, forming cooked egg strands. Italian: Add a 15-ounce can of garbanzo beans (chick peas) and a coarsely chopped head of escarole; heat until the escarole is tender. Consomme: Strain the soup for a clear broth, reserving the chicken for another use. (It makes great chicken salad!) Top with a little shredded carrot. Chicken Noodle: Remove the chicken from the bones, discarding the bones and skin. Return the chicken to the pot and add an 8-ounce package of medium egg noodles to the hot soup; cook over high heat until the noodles are tender. NOTES : 4 to 6 servings
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Serving Size: 1 Serving (1211g) | ||
Recipe Makes: 1 servings | ||
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Calories: 149 | ||
Calories from Fat: 11 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 205.2mg | 7 % | |
Potassium 1030.1mg | 27 % | |
Total Carbohydrate 35.7g | 11 % | |
Dietary Fiber 11.9g | 48 % | |
Sugars, other 23.8g | ||
Protein 4.4g | 6 % | |
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: 149
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