Chicken Soup I Recipe

Recipesfull introduces to you: Popular Recipes. (Chicken Soup I Recipe). A good for you soup. This is great served on top of cooked noodles or rice. Garnish with fresh parsley.

Brief

Prep 30 mins

Cook: 2hrs20 mins

Total: 2hrs50 mins

Servings: 9

Yield: 8 to 10 servings

Chicken Soup I Recipe

Ingredients

1 (2 to 3 pound) whole chicken

1 parsnip

sliced

1 turnip

quartered

2 carrots

quartered

2 stalks celery

quartered

1 leek

quartered

1 onion

quartered

3 sprigs fresh parsley

1 teaspoon chopped fresh dill

salt and pepper to taste

Soup, Stew and Chili

Directions

Step 1

Place chicken parsnip turnip carrots celery leek onion parsley and dill in an 8 quart stock pot; cover with water and bring to a boil. Reduce heat; cover and simmer for 2 hours.

Step 2

Remove whole chicken from soup tear meat from bone and set meat aside. Discard chicken bones parsley and dill. Remove vegetables from stock pot. Using a food processor puree vegetables and return to stock pot along with chicken. Salt and pepper to taste.

Nutritional Information

Chicken Soup I Recipe

Servings Per Recipe:9

Calories: 192.1

% Daily Value *

Protein: 18.6g 37%

Carbohydrates: 8.4g 3%

Dietary Fiber: 2.2g 9%

Sugars: 3g

Fat: 9.1g 14%

Saturated Fat: 2.5g 13%

Cholesterol: 55.3mg 18%

Vitamin A Iu: 3364.8IU 67%

Niacin Equivalents: 7.9mg 61%

Vitamin B6: 0.3mg 16%

Vitamin C: 21.1mg 35%

Folate: 44.7mcg 11%

Calcium: 48.6mg 5%

Iron: 1.8mg 10%

Magnesium: 30.8mg 11%

Potassium: 356.3mg 10%

Sodium: 82.4mg 3%

Thiamin: 0.1mg 9%

Calories From Fat: 82.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.