Chicken Soup(Yield: 2 Quarts) Recipe

Name: Chicken Soup(Yield: 2 Quarts)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (5 lb.) pullet chicken, cut up; 8 carrots, sliced; 6 stalks celery, sliced; 2 parsnips, sliced; 2 turnips, sliced; 1 rutabaga, sliced; salt and pepper to taste; fresh dill (optional); fresh parsley (optional); 3 1/2 to 4 qt. water

Servings: persons

1 (5 lb.) pullet chicken, cut up
8 carrots, sliced
6 stalks celery, sliced
2 parsnips, sliced
2 turnips, sliced
1 rutabaga, sliced
salt and pepper to taste
fresh dill (optional)
fresh parsley (optional)
3 1/2 to 4 qt. water

1
Place chicken in a heavy 6-quart pot; cover with water and lid.
2
Cook over medium-high heat until water comes to a boil. Remove lid and simmer for about 30 minutes, skimming off foam as it rises with a slotted spoon.
3
Add remaining ingredients and simmer, partially covered, 1 to 1 1/2 hours longer until chicken is very tender and falls off the bones.
4
Cool in broth until chicken can be handled.
5
Remove chicken; discard skin and bones (save meat for salad or casserole).
6
Strain liquid.
7
Puree vegetables in food processor or blender and return to soup.
8
Serve with rice or noodles.

147

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 10 ingredients. The key ingredients include: 1 (5 lb.) pullet chicken, cut up, 8 carrots, sliced, 6 stalks celery, sliced, 2 parsnips, sliced, and more.

Yes, Chicken Soup(Yield: 2 Quarts) 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(Yield: 2 Quarts)

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