serve with noodles or rice one day, make dumplings another day or add black beans and rotel for tortilla soup another day

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Name: Simple Chicken Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 1 Chicken whole; 1 gallon Water; 4 stalks celery rough chop/chunks; 4 carrots rough chop/chunks; 2 large onions rough chop/chunks; 12 cloves garlic pealed and smashed; 1 tsp Salt; 1/2 tsp Black pepper; 2-4 stalks Celery chopped for part ii; 2-4 carrots sliced for part ii; 1 tablespoon herb blend I like herbs de provence with lavendar; Salt and pepper to taste

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INGREDIENTS

1 Chicken whole
1 gallon Water
4 stalks celery ; rough chop/chunks
4 carrots ; rough chop/chunks
2 large onions ; rough chop/chunks
12 cloves garlic ; pealed and smashed
1 tsp Salt
1/2 tsp Black pepper
2-4 stalks Celery chopped ; for part ii
2-4 carrots sliced ; for part ii
1 tablespoon herb blend ; I like herbs de provence with lavendar
Salt and pepper to taste

INSTRUCTIONS

-rinse chicken and remove giblets (add to pot or toss, your choice)

-place chicken in large stock pot (I use a 2 gallon pot minimum) with water next six ingredients

-bring to a boil, remove lid and boil for about 20-30 minutes

-reduce heat to medium-low and cover

-simmer for 2 or so hours

-check for doneness (however you choose to do this)

- remove chicken to large roasting pan to cool a bit and remove vegetables from broth, strain broth into another pot if you want the broth to be really clear (not necessary for flavor, but I usually do this)

-remove chicken bones and skin and chop the meat into bite-size bits or tear with fingers (my preferred method)

-return meat to broth with chopped celery, sliced carrots, herb blend, salt and pepper

-serve with noodles or rice (I wouldn't put the noodles/rice in the soup but in the bowl and pour the soup over it)

-another night, add a can of black beans and a can of rotel to the pot, serve with tortilla chips, limes, green onions, grated cheddar and sour cream

-add a couple tablespoons of butter, a cup of milk and drop in your favorite dumplings

-potatoes, corn, zucchini and chile make caldo de pollo

NOTES

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Simple Chicken Soup

1 Chicken whole
1 gallon Water
4 stalks celery rough chop/chunks
4 carrots rough chop/chunks
2 large onions rough chop/chunks
12 cloves garlic pealed and smashed
1 tsp Salt
1/2 tsp Black pepper
2-4 stalks Celery chopped for part ii
2-4 carrots sliced for part ii
1 tablespoon herb blend I like herbs de provence with lavendar
 Salt and pepper to taste

-rinse chicken and remove giblets (add to pot or toss, your choice)
-place chicken in large stock pot (I use a 2 gallon pot minimum) with water next six ingredients
-bring to a boil, remove lid and boil for about 20-30 minutes
-reduce heat to medium-low and cover
-simmer for 2 or so hours
-check for doneness (however you choose to do this)
- remove chicken to large roasting pan to cool a bit and remove vegetables from broth, strain broth into another pot if you want the broth to be really clear (not necessary for flavor, but I usually do this)
-remove chicken bones and skin and chop the meat into bite-size bits or tear with fingers (my preferred method)
-return meat to broth with chopped celery, sliced carrots, herb blend, salt and pepper

-serve with noodles or rice (I wouldn't put the noodles/rice in the soup but in the bowl and pour the soup over it)

-another night, add a can of black beans and a can of rotel to the pot, serve with tortilla chips, limes, green onions, grated cheddar and sour cream

-add a couple tablespoons of butter, a cup of milk and drop in your favorite dumplings

-potatoes, corn, zucchini and chile make caldo de pollo

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Nutrition

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Serving Size: 1 Serving (1319g)
Recipe Makes: 12 Servings

Calories: 604
Calories from Fat: 107 (18%)

Amt Per Serving		% DV

	Total Fat 11.8g	16 %
	Saturated Fat 3.4g	17 %
	Monounsaturated Fat 4.8g
	Polyunsanturated Fat 2.6g
Cholesterol 57.5mg		18 %
Sodium 89069.3mg		3071 %
Potassium 3694.9mg		97 %
Total Carbohydrate 50.2g		15 %
	Dietary Fiber 2g	8 %
	Sugars, other 48.2g
Protein 73.6g		105 %
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: 604

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