My mom's best friend's mother's recipe! Easy stuff, and always tasty.
Notes in regards to some ingredients--add as many carrots as you like. I personally like to let fate decide how much garlic I put into this soup, too--as many cloves fall off the head is as many as I add to the recipe.
1. Slam dunk chicken in a pot and cover with water, as much broth as you would like to make. Season with salt & pepper. Boil. Skim off fat as it rises.
2. Add carrots, celery, and onion. Season with Season Salt to taste.
3. Boil for an hour. Pull chicken out to shred. Set aside half of the chicken for chicken salad, and add half back to the pot for soup. Add parsley to taste and pasta.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (156g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 268 | ||
Calories from Fat: 90 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10g | 13 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 101mg | 31 % | |
Sodium 88.2mg | 3 % | |
Potassium 324.9mg | 9 % | |
Total Carbohydrate 16.6g | 5 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 16.4g | ||
Protein 26.2g | 37 % | |
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: 268
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Chicken Salad
If you have leftovers, I suggest making this
"You should have leftover chicken, if you keep half of it. Use it to make chicken salad." — tishtacular
What would you serve with this? Link in another recipe.