You are here

Chicken & Root vegetable Soup's picture
  Broiler fryer 1
  Small new potatoes 1 Pound, washed
  Carrots 4 , pared and diced
  Turnips 2 , pared and diced
  Celery stalks with tops 2 , diced
  Leek 1 , trimmed and well washed
  Salt 1 Tablespoon
  Parsley sprigs 2
  Peppercorns 6
  Bay leaf 1
  Water 6 Cup (96 tbs)

1. Cut chicken into serving-size pieces: 2 legs, 2 thighs and 2 wings. Cut each side of breast crosswise into 3 pieces. Layer chicken, potatoes, carrots, turnips, celery and leek in a 3-quart flameproof casserole or Dutch oven; sprinkle salt between layers. Add water almost to cover.
2. Tie tops from celery, parsley, peppercorns and bay leaf in a piece of cheesecloth. Push under liquid.
3. Bring to boiling; reduce heat; cover. Simmer 45 minutes to 1 hour, or until meat and vegetables are tender. Discard herb bag.
4. Ladle into soup bowls, spooning 2 pieces of chicken into each bowl.

Recipe Summary


Rate It

Your rating: None
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3655 Calories from Fat 2052

% Daily Value*

Total Fat 228 g350.1%

Saturated Fat 64.9 g324.4%

Trans Fat 0 g

Cholesterol 1124.9 mg375%

Sodium 8091.5 mg337.1%

Total Carbohydrates 97 g32.4%

Dietary Fiber 20.5 g82%

Sugars 29.3 g

Protein 289 g578.2%

Vitamin A 929.6% Vitamin C 228.7%

Calcium 51.6% Iron 112.9%

*Based on a 2000 Calorie diet

Chicken & Root Vegetable Soup Recipe