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Basic Chicken Soup

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  Whole stewing chicken 2 1⁄2 Pound, cut in quarters
  Chicken stock/Broth 4 Cup (64 tbs)
  Onions 2 Large, chopped
  Carrots 2 , chopped (2 Cups)
  Celery ribs 2 , chopped (2 Cups)
  Parsnips 3 , peeled and sliced into 1inch pieces
  Bay leaf 1
  Italian parsley sprig 3
  Chopped dill/2 teaspoon dried dill 2 Tablespoon
  Salt To Taste
  Pepper To Taste

1. Rinse the chicken well, and place in a large soup pot with the stock and enough water to completely cover. Bring to a simmer over medium heat. Add the vegetables, bay leaf, and parsley.
2. Simmer gently over low heat until chicken is cooked, about 1 hour, occasionally skimming off the foam that rises to the surface. Take the chicken from the pot, remove the skin, and chop or shred one-third of the meat. Save the remaining meat for another use, such as chicken salad.
3. Add the chicken meat back to the soup, stir in the dill, remove the bay leaf, and season to taste.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3339 Calories from Fat 1665

% Daily Value*

Total Fat 185 g284.2%

Saturated Fat 52.5 g262.4%

Trans Fat 0 g

Cholesterol 879.2 mg293.1%

Sodium 2786.4 mg116.1%

Total Carbohydrates 164 g54.6%

Dietary Fiber 31 g124.2%

Sugars 63.3 g

Protein 249 g497.1%

Vitamin A 500.9% Vitamin C 262.7%

Calcium 55.3% Iron 102.5%

*Based on a 2000 Calorie diet

Basic Chicken Soup Recipe