Try this Chicken Soup recipe, or contribute your own.
Suggest a better descriptionPlace all ingredients in a pot and cover with water
Let soup simmer for 1 hour and 15 minutes
Remove chicken. When chicken cools, cut into bite-sized pieces. You can add it back into the soup just before serving, or save it for chicken salad
Strain the soup, and discard everything solid except for the carrot and celery.
Add salt and pepper to taste. Slice carrot and celery then toss back into soup.
Also add the chicken pieces if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (238g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 446 | ||
Calories from Fat: 274 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.4g | 41 % | |
Saturated Fat 8.7g | 44 % | |
Monounsaturated Fat 12.6g | ||
Polyunsanturated Fat 6.5g | ||
Cholesterol 151.2mg | 47 % | |
Sodium 155.6mg | 5 % | |
Potassium 465.9mg | 12 % | |
Total Carbohydrate 2.9g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 2.1g | ||
Protein 37.8g | 54 % | |
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: 446
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