Chicken Soup with Herbs's picture

Jan. 10, 2012


Carrots 2 , diced
Garlic 6 Clove (30 gm) , minced
Dried parsley 1 Tablespoon
Chicken broth/Vegetable stock 6 Cup (96 tbs)
Buckwheat groats 1 1/2 Cup (24 tbs) (Raw Kasha)
Diced boneless chicken 2 Cup (32 tbs) (Cooked Or Raw)
Thyme 1/2 Teaspoon
Oregano 1/2 Teaspoon
Tarragon 1/2 Teaspoon
Black pepper 1/2 Teaspoon
Cayenne pepper 1/2 Teaspoon
Salt To Taste
Soup noodles 1/2 Cup (8 tbs)



1.Pick a soup kettle, add all the ingredients,except salt.

2.Cook on a slow simmer, covered for upto 20 minutes

3.Season with salt to taste.


4.Serve hot


Chicken stock can be made easily with the bones of the chicken carcass,covered and simmered for 2-3 hours. Turkey stock can be made the same way.Use glass jars to preserve stock, leave room for freezing expansion.

Recipe Summary

Difficulty Level: Very Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 183Calories from Fat 39

 % Daily Value*

Total Fat 5 g7.7%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 825 mg34.38%

Total Carbohydrates 22 g7.3%

Dietary Fiber 2 g8%

Sugars 3 g

Protein 14 g28%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet