Chicken Soup Recipe

Name: Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lb. chicken backs and necks; 3 1/4 qt. water; 3 onions, peeled; 2 cloves garlic; 1 bay leaf; 2 chicken bouillon cubes; 1 1/4 Tbsp. salt; 3 carrots, peeled; 1 Tbsp. dried parsley; 1 tsp. dried dill

Servings: persons

1
Place chicken, onions and water in a 12-quart pot.
2
Bring to a boil; lower heat and simmer for 2 to 3 hours, skimming off top as necessary.
3
Add remaining ingredients, except for dill and parsley; cover and simmer for 1 or 2 more hours.
4
If desired, soup can be strained at this point.
5
Add dill and parsley and cook for 15 minutes more.
6
Refrigerate overnight.
7
Skim off fat before reheating the next day.
8
Serve with Knaidlach.
9
Makes approximately 8 servings.

895

kcal

Calories

Fat

Carbs

158

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 10 ingredients. The key ingredients include: 4 lb. chicken backs and necks, 3 1/4 qt. water, 3 onions, peeled, 2 cloves garlic, 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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