Chicken Soup
From cjbarash 15 years agoIngredients
- 1 (3-4 lb) whole chicken shopping list
- 1 large onion, chopped shopping list
- 1 cup celery, chopped shopping list
- 1 cup carrots, chopped shopping list
- 2 chicken bouillon cubes (or 2 Tbsp bouillon granules) shopping list
- 1/2 tsp pepper shopping list
- 3 cans of fat free, low sodium chicken broth + approx. 4 cans of water shopping list
- 2 Tbsp parsley (must be fresh, not dried) shopping list
- 1 cup cooked noodles* shopping list
- salt and pepper to taste shopping list
How to make it
- Rinse chicken and place in large stockpot along with vegetables, bouillon and pepper.
- Add chicken broth and enough water to cover chicken.
- Cover pot and bring to a boil.
- Reduce heat and simmer for one hour.
- Remove chicken and let cool long enough to handle.
- Remove meat from bones.
- Discard fat, skin, bones and cartilage.
- Save wishbone for good luck later.
- Cut or shred meat (white meat only) as preferred and return to broth in stockpot.
- Add remaining ingredients and heat to desired temperature.
- If you leave the pot sit in the refrigerator overnight, you can easily skim the fat from the top. However, this also removes a lot of the parsley, so I just add some back in.
- *Can substitute with matzo balls, rice or whatever floats your boat.
People Who Like This Dish 3
- halfro San Mateo, CA
- crazeecndn Edmonton, CA
- cjbarash Humble, TX
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