Touch Hearts to Rate
1 vote | 208 views

Chicken Soup
Serves: 6

Chicken soup may contain substances with beneficial activity including an anti-inflammatory effect that could ease the symptoms of colds and other upper respiratory infections. Because of its healing power for respiratory illnesses like the common cold chicken soup has been called "Jewish penicillin”.

Prep time:
Cook time:
Servings: 4


Cost per serving $1.42 view details


  1. Place the chicken into a large black cast iron pot.
  2. Cover with cold water by at least two inches
  3. Add the salt, chopped onion, carrots, celery and garlic.
  4. Bring the water slowly to a gentle boil over medium heat.
  5. ➢ Note: Note: you don’t want the stock to boil rapidly or the soup will turn out murky and cloudy.
  6. Adjust the heat so that a slow, lazy simmer is established.
  7. Cover partially and simmer for 1 hour, skimming off any foam that rises to the surface.
  8. Remove and discard the chopped onion, carrots, celery and garlic.
  9. Remove the chicken pieces and let rest until cool enough to handle.
  10. Skin and debone the chicken, leaving the meat in large chunks; set aside
  11. 10. Skim as much fat as possible from the surface of the broth.
  12. ➢ Note: Using chicken thighs, we had virtually no fat to skim.
  13. Season broth with white pepper.
  14. Add the coarsely chopped onions, sliced carrots and sliced celery.
  15. Continue to simmer until the broth is fully flavored and the vegetables crisp tender, about 30 – 45 minutes.
  16. Add reserved chicken.
  17. Heat through then ladle into a bowl.
  18. Garnish with parsley, and serve immediately.
  19. ________________________________________
  20. Changes: We added left over frozen corn and green peas to the heated soup when we added the deboned chicken. Frozen lima beans would also work.
  21. ________________________________________
How good does this recipe look to you?
Touch Hearts to Rate

Add Recipe to

Add the recipe to which day?
« Today - Oct 28 »
Today - Oct 28
Oct 29 - Nov 04
November 5 - 11
November 12 - 18
Please select a day
or Cancel
Loading... Adding to Planner

Nutrition Facts

Amount Per Serving %DV
Serving Size 899g
Recipe makes 4 servings
Calories 637  
Calories from Fat 369 58%
Total Fat 40.92g 51%
Saturated Fat 11.7g 47%
Trans Fat 0.0g  
Cholesterol 202mg 67%
Sodium 851mg 35%
Potassium 871mg 25%
Total Carbs 12.86g 3%
Dietary Fiber 3.2g 11%
Sugars 5.75g 4%
Protein 51.88g 83%


Leave a review or comment