Chicken Soup I

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


Original recipe yields 9 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 30 mins

    COOK : 2 hrs 20 mins

    TOTAL : 2 hrs 50 mins

    SERVING : 9

    YIELD : 8 to 10 servings

  • 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.

  • 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.

Per Serving: 192 calories; protein 18.6g; carbohydrates 8.4g; fat 9.1g; cholesterol 55.3mg; sodium 82.4mg.