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Chicken Vegetable Soup

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  Water 6 Cup (96 tbs)
  Bay leaf 1
  Carrots 1⁄2 Cup (8 tbs), chopped
  Chicken 1 , cut up (6 pounds)
  Celery 1⁄4 Cup (4 tbs), chopped
  Onion 1⁄2 Cup (8 tbs), chopped
  Potatoes 2 Cup (32 tbs), cubed
  Parsley 1 Teaspoon
  Salt 2 Teaspoon
  Pepper 1⁄4 Teaspoon

1) In a large kettle combine water, chicken pieces, onion, bay leaf, salt and pepper. Bring to boil and reduce heat. Simmer covered for about 1 1/2 hours, or until chicken is tender.
2) Remove chicken and cut off bone when cooled. Cut in cubes. Discard bone and skin and bay leaf. Skim off fat.
3) Add vegetables to broth and boil until tender. Add cubed chicken and parsley and simmer about 8-10 minutes. Just before serving, if desired, add 1/2 teaspoon butter.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3229 Calories from Fat 1506

% Daily Value*

Total Fat 167 g256.9%

Saturated Fat 47.6 g238.2%

Trans Fat 0 g

Cholesterol 1005 mg335%

Sodium 4965.1 mg206.9%

Total Carbohydrates 104 g34.7%

Dietary Fiber 14.7 g58.6%

Sugars 10.8 g

Protein 316 g631.3%

Vitamin A 256.1% Vitamin C 187.2%

Calcium 29.2% Iron 93.3%

*Based on a 2000 Calorie diet


Chicken Vegetable Soup Recipe