LIPTON CHICKEN NOODLE SOUP NUTRITION RECIPES

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JEWISH CHICKEN SOUP RECIPE | ALLRECIPES



Jewish Chicken Soup Recipe | Allrecipes image

This is a traditional recipe good for anything that ails you. It's the absolute best when you've got the flu, and it's great the second and third day. Note, these matzoh balls are 'sinkers'. These are traditional matzoh balls, as this recipe was passed down from my great-grandmother who needed to make them as heavy as possible to feed a hungry family during lean times. Cut the matzoh meal by 1/2 cup to lighten the load.

Provided by Layla

Categories     Chicken Soup

Total Time 4 hours 15 minutes

Prep Time 15 minutes

Cook Time 4 hours 0 minutes

Yield 8 servings

Number Of Ingredients 12

1 whole chicken
1 medium yellow onion, chopped
8 carrots, peeled and sliced
1 parsnip, chopped
3 cloves garlic, crushed
2 stalks celery, chopped
1 bunch fresh dill weed, chopped
salt and pepper to taste
2 ½ cups matzo meal
6 eggs
6 tablespoons vegetable oil
2 teaspoons salt

Steps:

  • Place the chicken into a large pot with the breast side down. Fill with enough cold water to reach about 3 inches from the top of the pot. Add the onion, carrot, parsnip, celery and dill. Bring to a simmer over medium heat, and cook, partially covered for 2 hours. Do not let the soup boil. Skim any fat from the top of the soup, and add the garlic cloves. Partially cover, and simmer for another 2 hours for best flavor.
  • In a medium bowl, mix together the matzo meal, eggs, oil, salt, and 1/4 cup of the broth from the chicken soup. Refrigerate for about 20 minutes to set up.
  • Bring a separate pot of water to a rolling boil. Roll the matzo mixture into about 16 balls. Wet your hands to keep the dough from sticking to them. Drop the balls into boiling water, cover, and cook for about 35 minutes.
  • While the matzo balls are cooking, strain the broth from the chicken soup. Return the broth to the pot. Remove the bones and skin from the chicken and cut into pieces. Return to the soup, or leave the soup as a broth, and reserve the chicken for other uses. Remove the matzo balls from the water, and serve in the hot chicken soup.

Nutrition Facts : Calories 525.2 calories, CarbohydrateContent 39.5 g, CholesterolContent 212.3 mg, FatContent 27.2 g, FiberContent 2.7 g, ProteinContent 32.1 g, SaturatedFatContent 6.4 g, SodiumContent 720.7 mg, SugarContent 2.8 g

EASY CABBAGE SOUP RECIPE - FOOD.COM - FOOD.COM - RECIP…



Easy Cabbage Soup Recipe - Food.com - Food.com - Recip… image

Very few ingredients, quick to make, and tastes great!! I found this recipe somewhere on the internet as part of The Cabbage Soup Diet. I didn't use the hot sauce in my version, but it does sound good to try.

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 7-8 Quarts, 28 serving(s)

Number Of Ingredients 8

6 large green onions, chopped
2 green peppers, chopped
1 large green cabbage head, chopped (med. to small pieces)
1 bunch celery (chopped)
2 (16 ounce) cans canned stewed tomatoes, diced, do not drain
1 (8 ounce) package Lipton Onion Soup Mix
1 large chicken bouillon cube
parsley or hot sauce

Steps:

  • Cut vegetables in small pieces.
  • In a large pot, add vegetables, soup mix, bouillon cube and cover with water. Season as desired. Boil rapidly for ten minutes.
  • Lower heat and simmer until vegetables are tender.

Nutrition Facts : Calories 40.2, FatContent 0.6, SaturatedFatContent 0.1, CholesterolContent 0.4, SodiumContent 769.3, CarbohydrateContent 8.4, FiberContent 1.5, SugarContent 3.8, ProteinContent 1.3

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