Recipe Summary

Prep time: 20 mins
Cook time: 2 hours 30 mins
Yield: 16 servings

Ratings & Reviews

User rating: rating
Rated by 10 visitors

This recipe is...

rich in veggies
rich in veggies
lower in fat
lower in fat
lower in sodium
lower in sodium
lower in carbs
lower in carbs

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My Mother's Chicken Soup
This recipe serves:   
1 raw chicken 3 to 4 pounds
2 carrots chopped into 1/2" pieces
2 onions chopped into 1/2" pieces
3 stalks celery with leaves, chopped into 1/2" pieces
2 parsnips chopped into 1/2" pieces
freshly ground black pepper
salt to taste
1/2 cup chopped fresh dill
1/2 cup chopped fresh parsley

Cooking Instructions
1. Place the chicken, carrots, onions, celery and parsnips in a stockpot large enough to hold everything easily. Season lightly with salt and pepper. Cover with cold water.

2. Bring to a boil quickly over high heat.

3. Lower the heat and skim off any foam or fat that rises to the surface. Simmer, uncovered, until the chicken is thoroughly cooked and tender, at least 2 hours.

4. Remove the chicken from the pot and let it cool for a few minutes. Remove the meat from the bones, cut the meat into bite-size pieces and return it to the pot. Discard the bones.

5. Add the dill and parsley and simmer 30 minutes more.

6. Adjust the salt and pepper to taste.

Serving Size: about 1 cup

Nutritional Information
Number of Servings: 16
Per Serving
Calories 121 Carbohydrate 6 g
Fat 3 g Fiber 2 g
Protein 18 g Saturated Fat 0 g
Sodium 34 mg    


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