Chicken Soup I recipe

All Recipes Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

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

Nutrition Info

192.1 calories
carbohydrate: 8.4 g
cholesterol: 55.3 mg
fat: 9.1 g
fiber: 2.2 g
protein: 18.6 g
saturatedFat: 2.5 g
servingSize: -
sodium: 82.4 mg
sugar: 3 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

Recipe Yield

8 to 10 servings

Recipe Note

A good for you soup. This is great served on top of cooked noodles or rice. Garnish with fresh parsley.

Do you like the recipe? Share this tasty recipe!

Alternatives to this recipe

See more alternatives
All Recipes - More

All Recipes - Recipe Tags: Chicken Soup I Recipe, simple recipe Chicken Soup I, recipe Chicken Soup I, recipe Chicken Soup I, Chicken Soup I recipe, recipes , recipes online , online recipes , recipe , cooking , cookbook , new recipes , best recipes , dessert recipes top recipes , cooking recipes , best lunch recipes , recipe book , meat recipes , healthy recipes , cooking , toprecipes , best recipe chicken, , prima recipes , baking , tasty recipe best recipes