Everyone who tries this soup says it's the best they've ever tasted.
Place chicken, vegetables and dill in a large kettle. Add water to cover,about 2 1/2 quarts. Cover and bring to a boil over high heat. Skim foam. Add pepper; cover and simmer for 2 hours.
Remove the chicken and vegetables; set aside to cool. Pour the broth through a strainer; skim fat. Slice the carrots and dice the chicken; return to broth. Discard all other vegetables and bones. Add noodles to soup and heat through.
Source:"TOH, The Country Cooking Recipe Collection Prize-Winning Low-Fat Recipes" "Copyright:"Reiman Publications, Greendale, WI (No date listed)"
NOTES : I grew up in a large family. Each Sunday, we took turns in the kitchen, with our mother training us.
Everyone who tries this soup says it's the best they've ever tasted. I'm a widow (my eight children are all happily married), living in a senior citizens apartment. Many times, I'll give a bowl to my neighbors here.
When you make this soup, my suggestion is to put it on and just "leave it cook". You can get so many other household tasks accomplished while it does. Try it and see!
Estelle Keefer, Allegany, NY
This is definitely on my 'want to try' list.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (382g) | ||
Recipe Makes: 10 | ||
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Calories: 499 | ||
Calories from Fat: 253 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.1g | 37 % | |
Saturated Fat 8g | 40 % | |
Monounsaturated Fat 11.5g | ||
Polyunsanturated Fat 6.1g | ||
Cholesterol 153.2mg | 47 % | |
Sodium 182.4mg | 6 % | |
Potassium 560.4mg | 15 % | |
Total Carbohydrate 22.2g | 7 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 20.1g | ||
Protein 37.2g | 53 % | |
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: 499
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