Chicken Soup Recipe

Name: Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 12 lbs chicken parts; 3 carrots, diced; 3 celery ribs, diced; 4 garlic cloves, minced; 1 large onion, diced; 1 leek; 1 bay leaf; 1 bunch parsley; 8 cups water; 1 teaspoon cumin powder; 1 teaspoon coriander powder; salt

Servings: persons

2 12 lbs chicken parts
3 carrots, diced
3 celery ribs, diced
4 garlic cloves, minced
1 large onion, diced
1 leek
1 bay leaf
1 bunch parsley
8 cups water
1 teaspoon cumin powder
1 teaspoon coriander powder
salt

1
Brown the chicken parts in a skillet.
2
Remove to a large soup pan.
3
Brown the carrots, celery, onion and garlic then add to the chicken parts.
4
Cut the leek in two.
5
Wrap the green leek leaves around the white part of the leek, the bay leaf and the parsley.
6
Secure with a rubber band and add to the chicken and vegetables.
7
Pour the water over all.
8
Bring to a boil.
9
Reduce heat and allow to simmer at least 1 hour 15 minutes.
10
Skim the foam as necessary.
11
Remove pot from heat and take the chicken out of the soup.
12
Remove meat from bones and skin and shred.
13
Return the meat to the soup and heat through.
14
Add the cumin, coriander and salt.

298

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 12 lbs chicken parts, 3 carrots, diced, 3 celery ribs, diced, 4 garlic cloves, minced, and more.

Yes, Chicken Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Soup

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