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Nutrition Facts
Serving Size 1 (329g) Recipe makes 8 servings
Calories 345
Calories from Fat 57		(16%)
Amount Per Serving		%DV
	Total Fat 6.4g	9%
	Saturated Fat 1.8g	8%
	Monounsaturated Fat 2.2g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 144mg		48%
Sodium 1069mg		44%
Potassium 844mg		24%
Total Carbohydrate 15.0g		5%
	Dietary Fiber 3.9g	15%
	Sugars 5.8g
Protein 54.5g		108%
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Chicken Vegetable Soup (Like Grandma Made)

Recipe #379275 | 3½ hours | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Chef #1222360
Jun 28, 2009

This is a hardy and healthy pot of soup. You can add other vegetables if you like, like peas or chopped green beans. Occassionally, I'll add a cup of cooked rice, pasta or noodles. A bowl for lunch or dinner will satify anyones hunger or sooth and comfort an ill one. Great way to use up veggies. It is also low fat content because you will cook the chicken without the skin. There are two prep periods but worth a little extra work. Sometimes I will cut up everything before cooking so it is ready to go. Anyone I have served this soup to not only compliments the flavors but feels that old fashioned grandma touch of healing. Smiles.

SERVES 8 -10 , 1 gallon (change servings and units)

Ingredients

3-4 lbs skinless chicken
2 medium onions
4 large celery
1 tablespoon ground pepper
1 tablespoon salt
2 turnips
2 parsnips
1/2 cup fresh parsley
1 leek
3 large carrots

Directions

1
Skin the entire chicken and remove any visable fat.
2
Place skinned chicken in a 6 to 8 quart pot and fill with cold water to just cover chicken.
3
Quarter one onion and one turnip, chop two celery stalks with tops, chop one parsnip and place in the pot with chicken.
4
Add 1/2 the chopped parsley, the ground peppercorns and salt and bring to a boil.
5
Cook covered, for 2 1/2 hours at a medium simmer.
6
Turn off, remove lid and let it cool enough to handle the chicken. (about 1/2 hr).
7
Carefully remove the chicken from pot to a bowl with large spoon.
8
Strain the juice stock into another large pot or bowl. Throw away the cooked stock vegetables. They will be very wilted and have accomplished their mission.
9
Carefully pull the meat off the chicken bones. You can save the breast meat to make chicken salad if there is too much meat.
10
Place the meat into the chicken stock and return to the stove.
11
Cut up into small pieces the remaining onion, celery, turnip, parsnip plus the leek and carrots.
12
Add remaining parsley. Add other vegetables at this point if you want to.
13
Use a good portion of the green leek tops as well.
14
Add all vegetables to the pot of chicken. If the stock seems low with all the ingredients, add 2-3 cups more water.
15
Bring to a boil and let simmer 20 -30 minutes or until vegetables are tender.
16
Serve with a sprinkle of grated parmesan cheese on top. Delicious!