Chunky Chicken-Beef Soup
|Chuck beefsteak||1 1⁄2 Pound, cut into 1/2 inch cubes|
|Onion||1 Large, chopped to make 1 cup|
|Broiler fryer||3 Pound, quartered (1 whole)|
|Chopped celery||1 Cup (16 tbs)|
|Seasoned salt||1 Teaspoon|
|Rosemary||1⁄2 Teaspoon, crumbled|
|Thyme leaf||1⁄2 Teaspoon, crumbled|
|Water||10 Cup (160 tbs)|
|Uncooked medium noodles||2 Cup (32 tbs)|
Brown beef in its own fat in a kettle or Dutch oven; stir in onion and saute lightly.
Add chicken, celery, salt, seasoned salt, pepper, rosemary, thyme, bay leaf, and water to kettle; heat to boiling; cover.
Simmer 1 hour, or until chicken is tender; remove from kettle.
Continue cooking beef 20 minutes, or until tender; remove bay leaf.
While beef finishes cooking, pull skin from chicken and take meat from bones; cut meat into cubes.
Return to kettle; heat to boiling.
Stir in noodles.
Cook 10 minutes, or until noodles are tender.
Ladle into soup plates.
Sprinkle with chopped parsley and serve with your favorite crisp crackers, if you wish.
Serving size: Complete recipe
Calories 6424 Calories from Fat 2996
% Daily Value*
Total Fat 335 g515.6%
Saturated Fat 106.6 g533%
Trans Fat 0.3 g
Cholesterol 1873.7 mg624.6%
Sodium 7756.2 mg323.2%
Total Carbohydrates 377 g125.8%
Dietary Fiber 24.1 g96.4%
Sugars 24.5 g
Protein 434 g867.5%
Vitamin A 60% Vitamin C 89.3%
Calcium 46.6% Iron 162.9%
*Based on a 2000 Calorie diet