Chicken Soup I recipe

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Ingredients

1 (2 to 3 pound) whole chicken
1 parsnip, sliced
1 turnip, quartered
2 carrots, quartered
2 stalks celery, quartered
1 leek, quartered
1 onion, quartered
3 sprigs fresh parsley
1 teaspoon chopped fresh dill
salt and pepper to taste

Nutrition Info

192.1 calories
carbohydrate: 8.4 g
cholesterol: 55.3 mg
fat: 9.1 g
fiber: 2.2 g
protein: 18.6 g
saturatedFat: 2.5 g
servingSize: -
sodium: 82.4 mg
sugar: 3 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

8 to 10 servings

Recipe Note

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

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