Chicken And Vegetable Soup

chef.david.galeano's picture

Jul. 26, 2011


Chicken wings and back 2 Pound (Or Other Parts)
Hot water 2 Quart
Salt 1 Tablespoon
Pepper 1/2 Teaspoon
Carrots 3 , peeled, quartered
Celery stalks 3 , sliced
Onion 1 Medium , peeled, chopped fine



1. In a slow cooking pot or a crock pot, combine all ingredients, and stir to mix well.

2. Cover the pot with its lid.

3. Allow the ingredients to cook slowly on HIGH for 3 to 4 hours or if you have ample of time and are in no hurry, cook on LOW for 6to 8 hours.

4. Carefully lift out the meat bones using a slotted spoon and place on a platter.

5. Allow it to cool slightly until easy to handle then shred the meat off bones.

6. Return shredded chicken into the soup and discard bones


7. Ladle the soup into warmed soup bowls or soup plates.

8. Serve the soup with crusty bread if you like.

Recipe Summary

Difficulty Level: Easy
Cook Time: 240 Minutes
Ready In: 240 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 165Calories from Fat 37

 % Daily Value*

Total Fat 4 g6.2%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 862 mg35.92%

Total Carbohydrates 5 g1.7%

Dietary Fiber 1 g4%

Sugars 2 g

Protein 26 g52%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet