Chicken Soup Recipe

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Chicken Soup Recipe


  • Hands-On Time
  • Total Time

Per Serving

  • Calories253 calories
  • Calories21 calories from fat
  • Fat6 g
  • Sat Fat0 g
  • Cholesterol5 mg
  • Sodium1,360 mg
  • Protein42 g
  • Carbohydrate4 g
  • Sugar2 g
  • Fiber1 g

Reduce waste and save time cooking with these fresh, pre-cut and portioned ingredients delivered straight to your doorstep.

  1. 13½- to 4-pound chicken
  2. 6carrots, peeled
  3. 4celery stalks
  4. 1large yellow onion, quartered
  5. teaspoons kosher salt
  6. 1teaspoon whole black peppercorns
  1. Place the chicken in a large pot. Cut 3 of the carrots and 2 of the celery stalks into 1-inch pieces. Quarter the onion. Add the cut vegetables to the pot with the salt, peppercorns, and enough cold water to cover (about 8 cups). Bring to a boil. Reduce heat and simmer, skimming any foam that rises to the top, until the chicken is cooked through, about 30 minutes.
  2. Transfer the chicken to a bowl and let cool. Strain the broth, discarding the vegetables. Return the broth to the pot. Thinly slice the remaining carrots and celery. Add them to the broth and simmer until tender, about 10 minutes. When the chicken is cool enough to handle, shred the meat and add it to the soup. Ladle into individual bowls.


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