CHICKEN SOUP FOR THE SOUL RECIPE - FOOD.COM
This is a wholesome soup that cures all ails, including Hangover, Colds/Flu and Depression. There a million varieties, but this is mine...
Total Time 2 hours 26 minutes
Prep Time 20 minutes
Cook Time 2 hours 6 minutes
Yield 2 liter, 4-6 serving(s)
Number Of Ingredients 22
Steps:
- First of all I had 2 chickens that I seperated the legs and breasts of to be used another time.
- The Carcass then cut into smaller bits I placed into a large stock pot and covered with my finest water.
- This is brought to a simmer and the foam skimmed of as it rises to the top.
- After about 10 minutes I add the vegetables and spices apart from the stelline pasta, cut leeks, peas and diced broccoli stem.
- This stock now is left to quietly simmer for 2 hours or more (it can be anything up to 24 hours, but who would want to wait that long).
- After 20 minutes I will lift out the carrot and parsnip pieces, cut them into cubes and use them in the finished soup.
- Strain the stock, pick any meat of the chicken and in another pot bring all remaining ingredients for the finished soup to a boil.
- Now it all just needs another 5 minutes of simmering to warm through the vegies, chicken and pasta. Then it's ready to make you feel good!
- Enjoy!
Nutrition Facts : Calories 364.9, FatContent 10.4, SaturatedFatContent 2.9, CholesterolContent 46.9, SodiumContent 94, CarbohydrateContent 47.3, FiberContent 9.5, SugarContent 11.3, ProteinContent 21.6
HOMEMADE CHICKEN SOUP RECIPE | ALLRECIPES
Homemade chicken soup - but you don't have to be sick to deserve or enjoy it - you do, so do! Good for body and soul!
Provided by Jill
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Yield 10 servings
Number Of Ingredients 7
Steps:
- Put the chicken, carrots, celery and onion in a large soup pot and cover with cold water. Heat and simmer, uncovered, until the chicken meat falls off of the bones (skim off foam every so often).
- Take everything out of the pot. Strain the broth. Pick the meat off of the bones and chop the carrots, celery and onion. Season the broth with salt, pepper and chicken bouillon to taste, if desired. Return the chicken, carrots, celery and onion to the pot, stir together, and serve.
Nutrition Facts : Calories 151.7 calories, CarbohydrateContent 4.2 g, CholesterolContent 36.9 mg, FatContent 8.9 g, FiberContent 1.2 g, ProteinContent 13.1 g, SaturatedFatContent 2.4 g, SodiumContent 67.6 mg, SugarContent 2 g
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