Chicken Soup I

Chicken Soup I

27
ANGCHICK 33

"A good for you soup. This is great served on top of cooked noodles or rice. Garnish with fresh parsley."

Ingredients

2 h 50 m {{adjustedServings}} servings 192 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 192 kcal
  • 10%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 8.4g
  • 3%
  • Protein:
  • 18.6 g
  • 37%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 82 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  1. Place chicken, parsnip, turnip, carrots, celery, leek, onion, parsley and dill in an 8 quart stock pot; cover with water and bring to a boil. Reduce heat; cover, and simmer for 2 hours.
  2. Remove whole chicken from soup, tear meat from bone, and set meat aside. Discard chicken bones, parsley and dill. Remove vegetables from stock pot. Using a food processor, puree vegetables and return to stock pot, along with chicken. Salt and pepper to taste.
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Reviews

27
  1. 35 Ratings

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This is basically the chicken soup I have been making for years and love. The vegetables and fresh herbs listed in the recipe are usually what is in supermarket "soup mix vegetables" packages h...

We thought this was soooooo good! However, I didn't not use a food processer and left my veggies cut up instead, it was really great soup. Thanks for the recipe. The 2nd time I made it I took...

This is such a comforting, wholesome soup. Don't leave out thing. Very good flavor. It is also nice with a block of cream cheese added to richen it up a bit.