Homemade Chicken Soup Recipe

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Homemade Chicken Soup
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Ingredients
11
Count
Nutrition
829
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. You could use the breast meat in this soup recipe but I prefer to cook them separately in another recipe. If you do use them, wait until the soup is almost finished and then add them back to the pot until they are cooked through. Should only take about 8 to 10 minutes.
  2. Dice the onion. Peel the carrots and cut them as well as the celery into 1/4 to 1/2 inch pieces then mince the fresh parsley leaves.
  3. Heat the oil in a large heavy-bottomed soup pot and sauté the breasts until they are light brown, about 5 minutes. Remove the breasts and set aside. Add half of the onions and sauté until translucent, approximately 4 to 5 minutes. Remove and set aside.
  4. Cut up the remaining parts of the chicken (not the breasts) into small pieces to allow them to release their juices in the shortest time possible. This is the hardest part of the recipe. If you have a meat cleaver, it makes the job easier, but if you don’t, do the best you can with a chefs knife.
  5. Add the pieces to the pot, and cook for 8 to 10 minutes until no longer pink. Return the onion to the pot, reduce the heat to low, cover, and simmer until the chicken releases its juices, about 20 minutes. Add boiling water, reserved chicken breasts, 2 teaspoons of salt, and bay leaves. Cover and simmer until chicken breasts are cooked, about 20 minutes. Increase the heat if necessary.
  6. Remove chicken breasts and set aside. Strain and reserve broth. Skim fat from the broth, reserving 2 tablespoons to be used to cook the vegetables. Add the reserved fat to the soup pot and sauté the remaining onions along with the carrot and celery for about 5 minutes.
  7. When the chicken breasts are cool enough to handle, remove and discard the skin and bones. Shred the breast meat into bite sized pieces and add to the pot. Add thyme and reserved broth; simmer until the vegetables are tender.
  8. Season with salt and pepper, add parsley and serve. You can also add noodles, orzo, or small pasta shells and cook until tender.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 829.07 Kcal (3471 kJ)
Calories from fat 513.33 Kcal
% Daily Value*
Total Fat 57.04g 88%
Cholesterol 313.8mg 105%
Sodium 296.16mg 12%
Potassium 927.9mg 20%
Total Carbs 10.12g 3%
Sugars 4.61g 18%
Dietary Fiber 2.85g 11%
Protein 64.12g 128%
Vitamin C 24.5mg 41%
Vitamin A 0.2mg 8%
Iron 4mg 22%
Calcium 145.6mg 15%
Amount Per 100 g
Calories 74.81 Kcal (313 kJ)
Calories from fat 46.32 Kcal
% Daily Value*
Total Fat 5.15g 88%
Cholesterol 28.32mg 105%
Sodium 26.73mg 12%
Potassium 83.73mg 20%
Total Carbs 0.91g 3%
Sugars 0.42g 18%
Dietary Fiber 0.26g 11%
Protein 5.79g 128%
Vitamin C 2.2mg 41%
Iron 0.4mg 22%
Calcium 13.1mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 20.8
    Points
  • 21
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • sugar free

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